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Monkfish piccata

Serves 4.

2 pounds monkfish

1 cup flour

1 cup grated Parmesan or Romano cheese

1 teaspoon dried oregano

1 clove garlic, finely chopped

Salt and pepper to taste

2 eggs, lightly beaten

1/3 cup olive oil, or more if necessary

Juice of 1 lime

1. Remove the membrane on the fish. Cut it into 3/4-inch-thick rounds.

2. In a bowl, combine the flour, cheese, oregano, garlic, salt, and pepper. Toss well to mix.

3. Put the egg into a shallow bowl. Dip the pieces of fish in the egg, then in the flour mixture. Dredge them well all over.

4. In a large deep skillet, heat the oil, adding enough to make a thin film in the bottom of the pan. When it is hot, add the fish and cook over medium heat for 3 minutes on a side or until golden brown.

5. Arrange on a platter and sprinkle with lime. Serve at once.

Adapted from Paul Cohan

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