Poached Monkfish or Thick Fillets with Artichokes

This delightful seafood recipe features the rich and flavorful monkfish, also known as poor man’s lobster due to its resemblance in taste and texture. Although monkfish requires some care in cooking, the effort is entirely worthwhile. The dish showcases the exquisite taste of monkfish in a savory combination with artichokes, potatoes, olives, and aromatic thyme. However, if you prefer a simpler preparation, variations with fennel or baked monkfish offer equally delicious options.

MAKES: 4 servings

TIME: 40 minutes

INGREDIENTS:

• At least 10 baby artichokes or 4 large artichokes
• 5 tablespoons extra virgin olive oil
• 1 pound waxy potatoes, peeled and, if necessary, cut into 1-inch chunks
• Salt and freshly ground black pepper
• Several sprigs fresh thyme
• 1 cup dry white wine, stock, or water
• 1 cup small black olives, like Niçoise, pitted if you like
• 1 tablespoon minced garlic
• About 1 1/2 pounds monkfish, cut into medallions, or thick fillets
• Chopped fresh parsley leaves for garnish
• Lemon wedges for serving

INSTRUCTIONS:

1. If using baby artichokes, trim the tops and bottoms and scoop out the chokes with a small spoon. For whole artichokes.
2. Put all but a tablespoon of the olive oil in a large skillet with a lid over medium heat. Add the baby artichokes or quarters and the potatoes, cooking until they’re glossy and beginning to soften, about 2 minutes (do not brown). Season with salt and pepper, add the thyme and wine, bring to a boil, cover, and adjust the heat so the mixture simmers.
3. Cook the potatoes until they’re just tender, approximately 10 to 15 minutes. Then, uncover and raise the heat again. Stir in the olives and garlic, and nestle the monkfish into the mixture. Cover and cook until the fish is opaque, 3 to 5 minutes.
4. Taste and adjust the seasoning, garnish with parsley, and serve with lemon wedges and a drizzle of the remaining olive oil.

VARIATIONS:

• Sautéed Monkfish or Thick Fillets with Fennel: Omit the artichokes and olives. Thinly slice 2 trimmed fennel bulbs, reserving the fronds for garnish if desired. Skip Step 1 and substitute the fennel for the artichokes. Garnish with chopped fennel fronds.

• Baked Monkfish or Thick Fillets: This variation works for the main recipe or the fennel variation. Preheat the oven to 350°F. Spread half of the oil in a ceramic casserole or baking dish, and place the fish in it. Toss the remaining ingredients (except the garnish) together and scatter them around the fish. Bake, uncovered, until the fish is cooked through and everything else is soft, typically 20 to 30 minutes.

Monkfish, with its unique characteristics and versatility, adds a touch of gourmet flavor to this dish. When cooked correctly, monkfish delights the palate with its tender, non-flaky flesh and distinct richness. The combination of artichokes, olives, and potatoes creates a harmonious blend of textures and tastes that will surely impress your dinner guests or satisfy your family’s cravings for a gourmet seafood meal. With the option to explore variations with fennel or baked preparations, this recipe allows you to tailor the dish to your taste preferences while maintaining a delightful dining experience. Whether you’re a seasoned seafood enthusiast or new to trying monkfish, this recipe promises an exceptional culinary adventure in your own kitchen.