- For the Fish:
- 1 ½ pounds monkfish fillets
- 2 tbsp. butter
- 3 tbsp. minced shallots or onions
- ¼ cup white wine
- Zest of 1 lime
- ½ cup heavy cream
- ¼ cup fresh lime juice
- 2 tbsp. plain yogurt
- For the Cranberries:
- ½ cup sugar
- ½ cup water
- 1 cup cranberries
- Preheat the oven to 375 degrees F.
- To make the fish: Cut the monkfish on the bias into ½ inch slices. Butter a high-sided oven-proof sauté pan. Place the monkfish in the pan. Sprinkle with the shallots or onions and white wine. Bake the fish for 5 to 7 minutes.
- Meanwhile, add water to a small saucepan and bring to boil over high heat. Blanch the lime zest for 1 to 2 minutes. Strain and reserve.
- To Make the Cranberries: In another small saucepan, combine the sugar and water. Bring to a boil over high heat and cook for 5 to 7 minutes, until syrupy in consistency. Remove from heat and stir in the cranberries; let sit for 5 minutes, or until cranberries are tender.
- When the fish is fully cooked, remove the pan from the oven. Transfer the fish to a platter, and cover to keep warm.
- Return the pan with cooking liquid to the top of the stove. Over high heat bring the liquid in the pot to a boil and allow the liquid to reduce by a quarter, or until it is syrupy in consistency, 5 to 7 minutes. Stir the cream into the cooking liquid and allow the sauce to reduce until it coats the back of a spoon. Remove the sauce from heat and stir in the lime juice and yogurt. Adjust seasoning with salt and pepper.
- To Serve; Spoon the sauce over the fish and garnish with the blanched lime zest and candied cranberries.
Gooseberries Fresh Food Market