Monkfish with Mint/Honey Reduction Sauce
I 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. I poached it in some shrimp broth and served it with a reduction of the poaching liquid jazzed up with honey and fresh mint. It turned out to be a great combination.
There was a bucketful of fresh fiddleheads at the market (it turns out that a lot of fishermen and their families supplement their income by foraging for fiddleheads in season, so most of the fish markets around here are fiddlehead markets too!). Of course I grabbed a pound of them for this dinner – I'm all about wild caught and foraged.
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.