Sherried Monkfish

By dyannucci

Ingredients

• 2 lbs. Monkfish fillets
• Salt & pepper
• 1/4 cup lemon juice
• Paprika
• Flour for dredging
• 3 Tbs. butter
• 1/2 cup sherry

Details

Servings 4
Adapted from coopfoodstore.coop

Preparation

Step 1

Preheat oven to 350ºF. Cut monkfish fillet into quarters by cutting in half lengthwise and then cutting each half across so that each portion resembles a lobster tail. Season lightly with salt and pepper and sprinkle with lemon juice. Dredge seasoned fillet in a small amount of paprika then in flour. Shake off excess.
Sauté fillets slowly in hot butter for approximately 5 minutes. Sprinkle fillets with sherry. Simmer for 1 additional minute.
Remove fish from pan and place in casserole. Pour wine and butter from pan over top. Bake for about 10 minutes.