Monkfish with Buna-Shimeji

Name: Monkfish with Buna-Shimeji
Yield: Serves 4
Cuisine: Italian
Ingredients: 6 tbsp olive oil; 2 garlic cloves, finely sliced; 1 small fresh chilli, finely chopped; 55 g butter; juice of 1 lime; 2 tbsp chopped coriander; salt and pepper to taste; salt and pepper to taste; 600 g monkfish fillet, in 4 pieces; 300 g buna-shimeji mushrooms, cut at the base; plain flour for dusting

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

This recipe uses one of the ‘exotic’ mushrooms, so-called because of its Eastern origins. Because it is cultivated, it is available most of the year. It has a delicate flavour, and is very easy to cook with.

Ingredients

600 g monkfish fillet, in 4 pieces
300 g buna-shimeji mushrooms, cut at the base
plain flour

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

In this recipe, the monkfish is plainly cooked to safeguard its delicacy, as well as that of the mushrooms. Dust the fish with flour, and shake off any excess. Heat the oil in a frying pan and fry the mushrooms for 2 minutes, then add the garlic and chilli and fry for a further 2-3 minutes, stirring from time to time. Fry the fish in the butter for a couple of minutes on each side. Season with