Monkfish with Mint/Honey Reduction Sauce

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stopped by Free Range Fish Market again in Portland and had a hard time chosing between local line-caught halibut, some more huge diver scallops or some fresh local monkfish.  I chose the monkfish, because it's not always available so I thought I'd seize the day. This visit was especially pleasurable as I had a chance to meet Dave Sinnott, the owner of Free Range Fish Market. Dave invited me to come back for a tour of the shop and the fish processing operation on the wharf behind the shop. I'll be taking Dave up on this offer next week, so stay tuned for the low-down on a real Maine fish operation.

The monkfish was poached in some shrimp broth and served with a reduction of the poaching liquid jazzed up with honey and fresh mint. It turned out to be a great combination.

Dave at the fish market had a bucketful of fresh fiddleheads in addiiton to all that fresh fish, so I grabbed a pound of them too for this dinner.

Monkfish Medallions with Shrimp Broth / Mint / Honey Reduction Sauce

1/2 lb monkfish tail
6 C red shrimp broth
1 C dry white wine
2 T honey
2 T marsala wine
3 T fresh mint, minced
1 tsp balsamic vinegar

Add the white wine to the broth and bring to a simmer. Poach the monkfish about 4 - 5 min. Remove to a warm plate and season with a little salt.

Boil two cups of the broth rapidly until it is reduced to a little more than a third of a cup. Add the honey, marsala, mint and vinegar, stir and correct seasoning. The sauce should be very thick.

Cut the monkfish in medallions and serve over the sauce, garnished wth mint leaves.