Monkfish is known as the poor man’s lobster. It has a mild, sweet flavor and a firm texture. It is available all year round and the great thing about monkfish is that it is nearly impossible to overcook! Try this simple monkfish dish with artichokes and capers for a quick and easy meal.

Monkfish with Artichokes and Capers

Course

Main Course

Servings

Ingredients

1 1/2 pounds monkfish sliced into 1 1/2 inch rounds
3 Tbsp. olive oil or ghee
3/4 cup brown rice flour
juice of one lemon
3/4 cup sulfate-free white wine or chicken stock
1/4 cup capers rinsed and drained
1 pound frozen artichoke hearts
sea salt and pepper

Course

Main Course

Servings

Ingredients

1 1/2 pounds monkfish sliced into 1 1/2 inch rounds
3 Tbsp. olive oil or ghee
3/4 cup brown rice flour
juice of one lemon
3/4 cup sulfate-free white wine or chicken stock
1/4 cup capers rinsed and drained
1 pound frozen artichoke hearts
sea salt and pepper

Instructions

Season fish with salt and pepper and dredge fish in flour.
Heat oil or ghee in a large skillet over medium high heat.
Add monkfish and cook, turning once for 4 minutes on each side.
Add the artichokes. Then stir in white wine or stock and cook for a minute.. Add lemon juice and capers.
Serve over brown rice.