Monk Provincial


salt and pepper to taste
Cajun seasoning to taste
1/2 cup all-purpose flour
1 1/2 pounds monkfish fillets, roughly chopped
2 tablespoons olive oil
1/4 cup butter
3 cloves garlic, minced
1 large tomato, diced
1 (8 ounce) package sliced fresh mushrooms
1/4 cup dry white wine
1 tablespoon chopped fresh parsley


  1. In a plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
  2. Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, cook 3 minutes. Stir in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork

Monkfish in Tomato-Garlic Sauce


1/4 cup plus 3 tablespoons extra-virgin olive oil
2 heads of garlic plus 4 large cloves, peeled and very thinly sliced
1 tablespoon sweet paprika
1 cup canned crushed tomatoes
2 cups water
Salt and freshly ground pepper
Eight 6-ounce cleaned monkfish fillets, about 2 inches thick
  1. Preheat the oven to 400°. In a large skillet, add 1/4 cup of the olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 minutes. Remove about 1/4 cup of garlic slices to a plate and reserve. Add the paprika to the garlic in the skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce has reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.   
  2. In a large oven safe skillet, heat the 3 tablespoons of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn the fish, transfer to the oven, and roast until just cooked through, 15 minutes. 
  3. Transfer the fish to a platter. Pour any juices from the skillet into the sauce and simmer for 2 minutes. Spoon the sauce onto plates and set the fish on top. Spread the fried garlic over the fish and serve.


Monk Lobster


1/4 cup butter, melted
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (6 ounce) fillets monkfish
4 tablespoons bread crumbs
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix the melted butter, paprika, salt and pepper.
  3. Place the fish fillets on a non-stick or parchment lined baking sheet. Brush the fillets evenly with the butter mixture and sprinkle bread crumbs over the tops of each fillet.
  4. Bake in the preheated oven for 15 to 20 minutes or until the fish flakes easily with a fork.

Monkfish with Lime and Chile Sauce


4 - 4 oz monkfish fillets
1 oz rice flour or cornstarch
6 tbsp vegetable or peanut oil
4 garlic cloves, crushed
2 large fresh red chiles, seeded and sliced
2 tsp soft light brown sugar
Juices of 2 limes
Grated rind of 1 lime
Boiled rice, to serve
  1. Toss the fish in the flour, shaking off any excess. Heat the oil in a pan, cook the fish on both sides until browned and cooked through.
  2. Remove the fish from the pan and keep warm. Add the garlic and chiles and cook 2 minutes until softened.
  3. Add the sugar, lime juice, rind and 2-3 tbsp of water, bring to a boil. Let simmer for 2 minutes, then spoon the mixture over the fish. 
  4. Serve over rice.

Lemon Butter Wine Monk


1 pound Monkfish
¾ cup Butter
3 tbsp. White Wine
2 tsp. Lemon Juice
½ tsp. Parsley
¼ tsp. White Pepper
¼ tsp. Salt



  1. Cover broiling pan (at least ¼” deep) with foil. Heat broiler to low.
  2. Place fish in pan and season with salt and pepper.
  3. Slice sticks of butter in 1/8” pieces and lay on top of fish.
  4. Sprinkle lemon and wine over fish.
  5. Sprinkle fish with parsley.
  6. Place in broiler 20 minutes or until fish is cooked to 145 degrees F and when fish starts to flake.

Monk Cauliflower Chowder


1 medium head of cauliflower
¼ cup olive oil, plus more
2 medium leeks, white and pale-green parts only, sliced into ¼-inch-thick rounds
4 garlic cloves, thinly sliced
2 14.5-ounce cans cherry tomatoes
1 cup low-sodium chicken broth
1 pounds monkfish or cod, cut into 1–2-inch pieces
¼ cup chopped pitted green olives
¼ cup tarragon leaves



  1. Remove leaves from cauliflower and cut head in half. Coarsely chop 1 half, then pulse in a food processor until a fine crumble forms. Break remaining cauliflower into small florets.
  2. Heat ¼ cup oil in a medium pot over medium-high. Cook leeks, tossing often, until softened, about 5 minutes; season with salt and pepper. Mix in garlic and all of the cauliflower. Add tomatoes and broth and use a wooden spoon to crush some of the tomatoes. Bring mixture to a simmer, then add monkfish, olives, and tarragon; season with salt and pepper. Return to a simmer; cover pot and cook, stirring often, until flavors soften and blend together, about 20 minutes. Season with more salt and pepper if needed.
  3. Ladle chowder into bowls, drizzle with more oil, and grind some pepper over. Serve with bread for dunking.