Roasted Monkfish with Chardonnay Tomato Sauce

Salmon. Tilapia. Salmon. Salmon. Mussels. Tilapia. Shrimp. Salmon. That is pretty much the fish/shellfish menu at our dinner table. My 3 young reviewers do eat their fair share of seafood, but adventure is not in their sole. Get that last joke? I typed sole, as in the fish, and not soul. People say I'm funny.

Last night was "Try a New Fish Night." My local fishmonger recommended the monkfish. "It is the poor man's lobster," he proclaimed. "Just don't overcook it." That last part had me a shakin' in my LL Bean fuzzy clogs, no not really. Even with his warning, I ordered about 2 pounds of monkfish. I was on my way home to figure out what to do with my new fish find.

A recipe on Epicurious caught my eye. I changed it up a bit and came up with Roasted Monkfish with Chardonnay Tomato Sauce. 4 out of the 5 of my family of reviewers were pleased with our new fish. No Thank You Boy was feeling daring and was the first to dig in. "Tastes like shrimp to me. It is really good." The kid who won't eat a hamburger is a fan of monkfish? The Husband enjoyed the sauce and the fish. When he was informed about the poor man's lobster distinction, he decided the monkfish would benefit from a dip in melted butter and then the sauce. My Oldest and I both can eat our weight in lobster. The monkfish was a hit with us. Only My Middle One abstained. She filled herself with jasmine rice and roasted Parmesan cauliflower.

Salmon. Tilapia. Salmon. Salmon. Mussels. Tilapia. Shrimp. Salmon. Monkfish. Add another fish to the menu.

Roasted Monkfish with Chardonnay Tomato Sauce

adapted from a Bon Appetit February 2005 recipe

Sauce
2 tablespoons olive oil
1 cup onion, diced
3 cloves garlic, chopped
3 large plum tomatoes, large dice
2 teaspoons dried basil, fresh would be better
1/2 cup bottled clam juice
1/2 cup Chardonnay
Pinch of dried crushed red pepper
1 tablespoon butter

Fish
4 (6-ounce) monkfish fillets
1 tablespoon extra-virgin olive oil
1/2 lemon
salt
pepper

Preparation for sauce:
Heat a saute pan to medium high and add a drizzle of olive oil. Add onions and saute for about 5 minutes. Add garlic and saute an additional minute. Add tomatoes, basil, clam juice, wine and red pepper flakes and bring to a boil. Reduce heat and simmer for about 5 - 10 minutes or until sauce thickens. Add butter and stir until melted. Season with salt and pepper.

For fish:
Preheat oven to 425°F. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Squeeze lemon juice over fish and sprinkle with salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 - 14 minutes.

Top each fish fillet with chardonnay tomato sauce.