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Roasted Monkfish with Caramelized Sweet Onions and Sage

Sage has a natural affinity for onions, particularly summer’s rich supply of sweet onions. The firm and succulent characteristics of monkfish make it an ideal companion for sage as well.

Monkfish has a grayish, slippery membrane between the skin and the flesh; if it has not already been removed, you should do so before cooking. Simply cut it away with a sharp knife, removing as little flesh as possible.

Ingredients:

• 3 Tbsp. olive oil
• 1 large sweet onion (such as Walla Walla Sweet or Vidalia), cut in 1/2-inch slices
• 1/2 tsp. sugar
• 2 Tbsp. white wine vinegar
• 1 1/2 Tbsp. chopped sage
• 1/2 cup chicken broth or vegetable broth
• Salt and freshly ground black pepper
• 1 1/2 pounds cleaned monkfish (about 3 medium tails)
• 1/4 cup flour, seasoned with salt and pepper
• 2 large vine-ripened tomatoes, sliced
• 1 Tbsp. minced chives

Cooking Instructions:

Preheat oven to 400°F.

Heat 1 tablespoon of the oil in a large, heavy skillet over medium-high heat. Add the onion slices and sprinkle with sugar. Cook until the onion slices begin to caramelize, about 5 to 6 minutes, then turn the slices over and continue to cook without stirring until the other side caramelizes, about 3 to 4 minutes. Add the vinegar and sage, and stir until the onions are well coated, add chicken broth and season well with salt and pepper; set aside to keep warm. Heat the remaining olive oil over high heat in a large ovenproof skillet, preferably nonstick. Lightly roll the monkfish fillets in seasoned flour and pat to remove the excess. Sear the fish until brown on all sides, 2 to 3 minutes. Place the pan in the preheated oven and roast until opaque through, turning the pieces once or twice so they cook evenly, about 7 minutes.

Transfer the cooked monkfish to a cutting board and cut into 1-inch-thick slices. Arrange the sliced tomatoes on a large platter or individual plates. Top with the slices of monkfish and spoon the caramelized onions around. Sprinkle the minced chives over and serve.

Servings per recipe: 4

Cal. 303 / Total fat 13g / Sat. 2g / Chol. 42mg / Sdm. 53mg / Carbo. 19g / Prot. 28g / Om-3 N/A