Some say that Monkfish is the poor man’s lobster…..well it does have a similar texture to lobster but I don’t think it tastes much like it. Monkfish is it’s own delicious fish and definitely worth a try.
Monkfish Provencal over Israeli Couscous
Serves 5
Ingredients
2 lbs. monkfish fillets
2 tbsp. extra virgin olive oil, divided
1/4 cup white wine vinegar
1 (14 oz.) can diced tomatoes
4 large cloves garlic, chopped
½ cup kalamata olives, roughly chopped
2 tbsp capers, drained
1 tsp. dried thyme
salt and pepper, to taste
Cooking spray
Directions
Preheat oven to 375 degrees.
Sprinkle fish with salt and pepper. In a large non stick pan, heat 1 tbsp. oil over medium high heat. Place fish in skillet and saute for 2 to 3 minutes until lightly browned.
Lay fish in a baking dish coated with cooking spray and bake for 10-12 minutes, until fish flakes with a fork. While the fish is cooking, add the vinegar to a small saucepan over high heat and bring to a boil and reduce for 2 minutes. Add in the garlic, tomatoes with their juices and the remaining 1 tbsp. of olive oil. Turn heat down to low and simmer for about 5 minutes. Add in the olives, herbs and capers and cook for an additional couple of minutes, stirring occasionally.
Cook couscous according to package instructions and spoon onto a serving plate. Place fish on top and spoon sauce over fish and couscous.
Enjoy!
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