Roasted Monkfish on Mushroom Ragout

Roasted Monkfish on Mushroom Ragout
Servings: 4 Prep 5 mins Cook 14 mins Roast 225°F 10 mins to 12 mins

Ingredients

  • 4 (about 6 ounces each) monkfish OR: halibut OR: thick tilapia
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Wondra flour (see Note)
  • 2 tablespoons canola oil
  • 1 1/2 pounds assorted mushrooms, such as cremini, shiitake or white button, cleaned and sliced
  • 1 shallot, diced
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme

Make It

1. Heat oven to 225 degrees F. Place fish on work surface. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dust with Wondra flour.

2. Heat large skillet over medium-high heat. Add 1 tablespoon oil, tilting pan to coat. Add fish; cook until golden, 2 minutes. Turn fillets over; cook until golden, 2 to 3 minutes. Transfer fish to baking dish.

3. Roast fish in 225 degree F oven until cooked through, 10 to 12 minutes.

4. Meanwhile, add remaining tablespoon oil to skillet. Reduce heat to medium. Add mushrooms. Season with remaining 1/4 teaspoon salt and pepper. Cook until softened, 5 minutes. Add shallot; cook 1 minute. Pour in wine; cook 2 minutes. Add broth; heat through. Stir in parsley and thyme. Remove from heat.

5. Divide mushroom mixture among 4 shallow bowls. Top with monkfish. Garnish with thyme, if desired. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 258, Fat, total (g): 11, chol. (mg): 47, sat. fat (g): 2, carb. (g): 8, fiber (g): 2, pro. (g): 32, sodium (mg): 581, Percent Daily Values are based on a 2,000 calorie diet.