Monkfish with Shaved Asparagus and Leeks
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • For the asparagus and leeks:
  • 1 tablespoon extra virgin olive oil
  • 2 garlic gloves, skin peeled but left whole
  • 1 leek, white part only, thinly cut into julienne strips
  • 1 bunch asparagus (about 12 stocks), the bottoms snapped off then shaved with a vegetable peeler or thinly cut into julienne strips
  • For the parsley pesto: 
  • 2 handfuls Italian flat leaf parsley
  • ½ small lemon, juiced
  • 3+ tablespoons extra virgin olive oil
  • 1 tablespoon pine nuts
  • ¼ teaspoon grated ginger
  • *2 cooked garlic cloves (those used for the vegetables above)
  • ⅛ sweet paprika
  • Salt and black pepper, to taste
  • For the monkfish:
  • 1 tablespoon extra virgin olive oil
  • 13 oz (790g) Monkfish (lobster, scallops or other firm fish), skinned, deboned and cut into cubes.
Instructions
  1. In a large skillet add the extra virgin olive oil, garlic cloves and leeks; cook over medium heat for 5-6 minutes. Add the shaved asparagus and cook for another 3-4 minutes. Remove from heat.
  2. In a food processor or using a immersion mixer blend together the parsley, lemon, extra virgin olive oil, pine nuts, ginger, garlic cloves from the vegetables, sweet paprika, salt and black pepper. Adjust the paprika, salt and pepper to your tastes and adjust the amount of extra virgin olive oil to arrive at a runny pesto.
  3. Put the extra virgin olive oil in another skillet and cook the monkfish on medium-high heat for 2-4 minutes or until the fish has changed from transparent to white. The fish will leave a white milky liquid that can be drained and discarded.
  4. To plate, use a pastry ring and divide the vegetables, top with the monkfish and garnish with the parsley pesto. This recipe is also perfect if you want to toss the fish and vegetables into a bowlful of whole wheat pasta.
Recipe by Italicana Kitchen at https://italicanakitchen.com/monkfish-with-shaved-asparagus-and-leeks/