I have been trying to eat more fish lately, I don’t eat beef, and very rarely eat pork, all though I do have to admit that I do love bacon…..sigh…..real bacon, crispy, thick, apple smoked, any way you got it, I want it.
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Except of course turkey bacon, and its not that I don’t think turkey bacon tastes good, it does…and for years that’s all I ate, but it really isn’t bacon. I mean they can call it bacon, but it just isn’t the same. Enough about bacon, I kind of got side tracked there……..sigh…….oh yeah, I just don’t eat enough fish.
Now I have been trying to have fish once a week, we do eat clams once a week, I don’t if that counts as fish or not in the scheme of things, so by adding fish on once a week I guess you could say I’m up to twice a week!
Ok…..lets talk fish. Years ago when I worked at the shore, we served monk fish, we called it the poor man’s lobster, broiled it and topped it with jumbo lump crab meat! We couldn’t keep enough of it on hand, it just flew out of the kitchen. So when I saw it at Wegman’s I thought why not, there was no real crab meat available so lets say I improvised! Scampi sauce seemed like it would make a great topping for that lovely monk fish, and of course if I was making a scampi sauce, then pasta would make the perfect side dish. I had some broccolini left over another dinner and decided to saute that with some of the scampi sauce and mix it into the pasta……wow……was that a great idea!
Dinner was a huge success, my wife loved the monk fish, but didn’t think it tasted like lobster at all, to be honest, neither did I. But it had a great texture, mild flavor and worked really well with the scampi sauce. The pasta mixed with the broccolini offered a wonderful compliment to the monk fish.
If you get the opportunity give it a try, you won’t be sorry you did!
Monk Fish Scampi
12-14 ounces cleaned monk fish
6 Jumbo Shrimp cleaned and deveined
1 tbsp Olive Oil
2 cloves Garlic chopped
splash of white wine
2 oz chicken stock
1/2 cup canned plum tomatoes chopped
1 cup Broccolini cooked and chopped (or any bitter green)
1/4 lb cooked Linguine
2 tbsp Grated Romano Cheese
1 tbsp butter
coat monk fish with olive oil, sea salt and black pepper to taste
roast in a 400 degree oven for about 18 minutes depending upon thickness of fillet.
in a saute pan add olive oil and chopped garlic, gently saute garlic then add shrimp and plum tomatoes.
Saute shrimp till almost done, remove from the pan.
Add splash of white wine to stop cooking and deglaze pan.
add chicken stock and Romano cheese.
remove 1/3 of sauce from pan and add to shrimp on the side.
Now add chopped broccolini to the pan, continue to saute then add linguine and toss to mix and remove from the heat.
In another pan reheat the shrimp and sauce as soon as the Mon fish is ready.
Add one tablespoon of butter to the scampi sauce while reheating and top sauce and shrimp over the Monk Fish. Serve with a side of your pasta.
I also served the monk fish with a garlic toasts, it was a nice contrast to the entire dish the crispy toasted garlic bread, crisp and crunchy….what a perfect meal. This will be going on our meal rotation!
That’s it for today….oh yeah I almost forgot I have a giveaway. I got Dorie Greenspan’s new book “Around my French Table” for Christmas and absolutely loved it!! In fact I enjoyed it so much I bought another copy to give away, Around my French Table by Dorie Greenspan has quickly become one of my favorite books. So if you don’t have it let me know and you will be entered into my give away.
Now you don’t have to do anything but comment to be entered in my giveaway, but I will give you an extra chance to win this book, if you like More Than A Mountfull on facebook, its really easy there’s a badge on my sidebar just click Like!!
So that’s about it for today! Don’t forget to send in your questions for Ask Chef Dennis, email me directly or leave your question in a comment.
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