Name: Rospo con Carciofi (Monkfish with Artichokes)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: Scant ½ cup/100 ml dry Ligurian white wine; 2 sprigs fresh Italian (flat) parsley, minced; Freshly ground black or white pepper (optional); 1 tablespoon/7 g unsalted butter; 1 teaspoon/2 to 3 g capers (optional); 4 baby artichokes, washed, outer leaves removed, coarsely chopped; 1 clove garlic, green heart removed, minced; 8 slices monkfish fillet, about 4 ounces/100 g each; 2 tablespoons/30 ml Ligurian extravirgin olive oil; Unbleached flour

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

I tasted this dish in Albenga, which is famous for its artichokes.

Ingredients

8 slices monkfish fillet, about 4 ounces/100 g each
Unbleached flour

Method

Wash and carefully dry the monkfish fillets. Coat them thoroughly but not heavily with flour, to which you may have added some pepper to taste. Take a heavy-bottomed skillet and melt the butter with the olive oil over medium heat. Once the oil is hot but not smoky, add the monkfish fillets to the pan. Cook them for 1 minute, giving the pan a couple of vigorous shakes so the fish does not stick.