Monkfish Alla Pizzaiola Recipes

"POOR MAN'S LOBSTER" - MONKFISH WITH HERB BROWNED BUTTER

Steps:

• Cut fillets: Cut each monkfish into 3 or 4 even size pieces. (Note 1)
• Season: Sprinkle both sides of fish with salt and pepper.
• Rack for resting: Place a rack over a tray (optional, for resting fish, Note 5)

PORK CHOPS ALLA PIZZAIOLA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
• Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
• Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

STEAK PIZZAIOLA

Steps:

• Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
• Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

MONKFISH ALLA PIZZAIOLA

Steps:

• Combine olive oil in frying pan with 2 slices fresh green hot pepper, and one clove garlic. When oil is medium hot, add fish.
• Sprinkle each piece of fish with salt and white pepper and cook about two minutes (more if fish steaks are thick).
• Flip the steaks, sprinkle with oregano.
• Let the temperature in the pan return to medium hot. Add capers and cherry tomatoes (and caper berry if using). Add parsley.
• Add shellfish and white wine. Cover and cook until shellfish open. Remove cover and let the liquid in the pan evaporate. (Do not reduce the flame).

HADDOCK PIZZAIOLA

Steps:

• Preheat oven to 350 degrees.
• Place fish in greased baking dish.
• Mix together the tomatoes, parsley, garlic, seasonings, olive oil and cheese.
• Spread evenly over fish fillets.
• Bake fish in the oven for 25 minutes.
• Cheese should be melted and tomatoes soft.
• Serve hot with pan drippings.