Top Review by kat753
wayyyyyyyyy to much sour that overpowered the delicate taste of the fish! tried to save it by pouring off some of the sauce that had reduced and replacing with chicken broth; no dice; I was very disappointed; I think if I did it again I would use only the lemonzest, and let folks put their own lemon on the dish if needed or wanted,
- 1 lb monkfish, skinned and trimmed
- 2 tablespoons all-purpose flour
- salt & freshly ground black pepper
- 1 tablespoon olive oil
- 1 large shallot, minced
- 1 cup dry white wine
- 3 tablespoons fresh lemon juice
- 1⁄4 cup reduced-fat sour cream
- 1⁄4 cup finely chopped fresh parsley
- 1⁄4 teaspoon freshly grated lemon, zest of
- lemon wedge (to garnish)
- parsley sprig (to garnish)
Directions See How It's Made
- Slice monkfish into 1/2-inch-thick slices.
- With the side of a chef's knife, flatten each piece to about 1/4 inch thick.
- Place flour in a shallow pan.
- Season fish with salt and pepper; dredge lightly in flour.
- Discard any remaining flour.
- In a large skillet, heat 1/2 tablespoon oil over medium-high heat.
- Add fish and cook until golden outside and opaque inside, 2 to 3 minutes per side.
- Transfer to a plate and tent with foil to keep warm.
- Add remaining 1/2 tablespoon oil to the skillet.
- Add shallot and cook, stirring, until softened, about 1 minute.
- Add wine and lemon juice.
- Bring to a boil, scraping up any browned bits.
- Cook until liquid is reduced by half, about 4 minutes.
- Remove from heat and whisk in sour cream, chopped parsley, lemon zest and any accumulated juices from the fish.
- Gently heat through.
- Season with salt and pepper.
- Arrange monkfish on plates and spoon sauce over.
- Garnish with lemon wedges and parsley sprigs and serve.