- 4
0/5
(0 Votes)
Ingredients
- 2 lbs. Monkfish fillets
- Salt & pepper
- 1/4 cup lemon juice
- Paprika
- Flour for dredging
- 3 Tbs. butter
- 1/2 cup sherry
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.