Description
Elegant monkfish medallions simmered in a vibrant parsley garlic green sauce with fresh clams. A Spanish inspired seafood dish that feels restaurant worthy yet comes together in just 30 minutes.
Ingredients
Units
Scale
- 1 1/2 pounds monkfish fillets, cut into thick medallions
- 1 pound fresh clams, scrubbed clean
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 1 cup fish stock
- 1 tablespoon all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Season monkfish medallions with salt and black pepper, then lightly dust with flour on all sides.
- Sear the monkfish for 2 to 3 minutes per side until lightly golden. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
- Pour in the dry white wine and let it simmer for 2 minutes to reduce slightly.
- Add fish stock and chopped parsley, stirring to combine.
- Return monkfish to the skillet and add clams around the fish.
- Cover and simmer for 5 to 7 minutes until the clams open and the fish is cooked through.
- Discard any clams that remain closed after cooking.
- Taste the sauce, adjust seasoning if needed, and serve immediately with the green sauce spooned over the seafood.
Notes
- Pat monkfish dry before searing to achieve a better golden crust.
- Soak clams in salted water before cooking to remove sand.
- Do not overcook the fish to avoid a rubbery texture.
- Serve with crusty bread, rice, or boiled potatoes to soak up the sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 95mg