Molly Stevens’ braised monkfish with cherry tomatoes & basil from The Amateur Gourmet by Molly Stevens and Adam Roberts

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Notes about this recipe

  • blintz on June 09, 2016

    Monkfish in the fish share this week. This was a delicious recipe and made some mf converts at the dinner table. It took longer to get ready than it should have--maybe it was pancetta cubes. I ditched most of the pork fat before I sauteed the fennel --I didn't want the flavor to overpower the fish. If only I was quicker at removing that slimy membrane off the fillets, I'd cook monkfish more often. Hate that part of the process!

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