Monkfish Scaloppine With Shiitakes, Chianti & Sage

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Servings: 4 Difficulty: Advanced
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Elegant pan-seared monkfish with earthy mushrooms, savory sage, and a rich red wine tomato reduction.
Monkfish Scaloppine With Shiitakes~ Chianti & Sage recipe image
Monkfish Scaloppine With Shiitakes~ Chianti & Sage recipe image
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Monkfish Scaloppine With Shiitakes, Chianti & Sage

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 670.4

Description

This sophisticated dish transforms firm monkfish into tender scaloppine, perfect for a special weeknight dinner or date night in. The monkfish is pounded thin, lightly dredged, and seared until golden, then simmered in a luxurious sauce made from dry Chianti, basic tomato sauce, and fresh sage. Earthy shiitake mushrooms add depth and texture, while cold butter whipped into the sauce at the end creates a glossy, restaurant-quality finish. It is an elegant yet approachable meal that highlights the natural sweetness of the seafood. Serve immediately over pasta or with crusty bread to soak up the flavorful sauce.

Ingredients

Directions

  1. Cut the monkfish filet into 8 slices, each weighing approximately 2 ounces.
  2. In a shallow bowl, mix the flour with salt and pepper.
  3. Place each monkfish slice between two pieces of plastic wrap or parchment paper and pound with a meat mallet until flattened to a uniform 1/4-inch thickness.
  4. Dredge the flattened monkfish slices in the seasoned flour mixture, shaking off any excess.
  5. Heat 2 tablespoons of olive oil in a large non-stick saut pan over medium-high heat.
  6. Sear the dredged monkfish slices in the hot oil until golden brown on both sides, about 2-3 minutes per side.
  7. Remove the cooked fish from the pan and place on a warm plate to keep hot.
  8. Add the remaining 2 tablespoons of olive oil to the same pan if needed, then add the halved shiitake mushrooms and sage leaves.
  9. Saut the mushrooms and sage for about 3 minutes until the mushrooms are softened and beginning to brown.
  10. Pour in the dry red wine and allow it to simmer until reduced by half, scraping up any browned bits from the bottom of the pan.
  11. Stir in the basic tomato sauce and bring the mixture to a gentle boil.
  12. Return the seared monkfish slices to the pan, nestling them into the sauce.
  13. Add the cold butter to the pan and simmer gently for 10 minutes, allowing the sauce to thicken slightly to coat the fish while remaining liquid.
  14. Stir in the finely chopped parsley and swirl gently to mix.
  15. Transfer the monkfish and sauce to a warmed serving platter and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 670.4kcal
% Daily Value *
Total Fat 64.0g99%
Saturated Fat 9.4g47%
Cholesterol 50.0mg17%
Sodium 55.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.0g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: monkfish, scaloppine, shiitake mushrooms, chianti, sage, red wine sauce, seafood dinner, pan-seared fish, mediterranean cuisine, tomato reduction, quick main course, date night meal, fish recipes, easy gourmet, weeknight dinner, pantry staples, comfort food, italian inspired, protein rich
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