Monkfish Carpaccio

Name: Monkfish Carpaccio
Yield: Serves 4
Cuisine: American
Ingredients: lemon- or orange-infused olive oil, such as McEvoy or “O”; lemon- or orange-infused olive oil, such as McEvoy or “O”; lemon- or orange-infused olive oil, such as McEvoy or “O”; lemon- or orange-infused olive oil, such as McEvoy or “O”; One 8-to-10-ounce (225-to-280-g) solid piece monkfish tail; Fresh lemon juice, to taste; ⅓ cup (35 g) shaved Parmesan or pecorino cheese; 1 cup (20 g) young or wild arugula; 1 cup (20 g) young or wild arugula; Flaky sea salt, such as Maldon; Freshly ground pepper; 1 tablespoon finely chopped fresh chives; Flaky sea salt, such as Maldon; Crusty bread or crostini, for serving; ⅓ cup (35 g) shaved Parmesan or pecorino cheese; Crusty bread or crostini, for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Thinly sliced raw monkfish topped with flavored olive oil, arugula, and shavings of Parmesan is an elegant starter for a dinner party. Tuna, sea bass, salmon, or sea scallops could be substituted for the monkfish. Any raw fish preparation demands the freshest and best quality, from a reputable fishmonger. You can also dress the raw fish slices with Ponzu Sauce.

Ingredients

Americas
United States
Dinner
Fish course
Starter
Pescatarian
California

Ingredients

Method