Beer accompaniment: This is one of those dishes for which the beer in the recipe is also the best choice for the table—coriander- and orange peel-spiced Belgian wheat beer. Try Hoegaarden, the original Belgian white, Unibroue’s Blanche de Chambly or New Belgium Brewing’s Sunshine Wheat from Colorado.
- For the monkfish:
- * 2 pounds monkfish fillet, cut into 1-inch chunks
- * 1/4 cup flour
- * salt and ground pepper to taste
- * 4 tablespoons unsalted butter, divided
- For the sauce:
- * 2 tablespoons finely minced shallots
- * 1 cup Belgian-style wheat beer
- * 1/4 cup heavy cream
- For the endives:
- * 4 Belgian endives, cored and julienned
- * 1 tablespoon lemon juice
- * 2 teaspoons confectioner's sugar
- * 1 tomato, peeled, seeded and finely diced (for garnish)
- * 1 tablespoon finely minced parsley (for garnish)
Dust the monkfish with the flour, salt and pepper. Melt 2 tablespoons of butter in a large skillet over high heat. Add the fish, reduce the heat to medium and sauté until browned on all sides, approximately 5 to 7 minutes. Remove the fish and keep warm.
Add more butter to the skillet if needed and return the heat to high. Add the shallots and cook for 1 minute. Pour in the beer and cook, stirring constantly, for 1 minute. Add the cream and black pepper and reduce to half over high heat. Season to taste.
In a large bowl, mix the endives, lemon juice and sugar. In a second skillet, melt the remaining butter and sauté the endives over medium-high heat, stirring frequently, until slightly browned and caramelized, about 6 to 7 minutes.
Place the fish on a bed of endives, spoon sauce over the fish and garnish with the tomato and parsley.