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Monkfish Atlantica
From Chef John Grifo

3 lbs. Monkfish fillets
3 oz. flour
4 oz. semolina flour
2 eggs
1 Tblsp pecorino romano
1/4 tsp parsley
2 Tblsp basil, washed and chiffonade
3 plum tomatoes

4 oz. extra virgin olive oil
3 oz. Chardonnay
1/2 med. butternut squash, diced and blanche
4 oz. whole butter
2 zucchini, cut julienne
1 clove sliced garlic
1 head escarole, washed and diced
3 oz. fava beans


Clean mokfish filets, removing outer membrane, then slice on a bias into 2 oz. medallions. Bread monkfish by dipping in flour first, then egg, then semolina/cheese/parsley misture. Pan fry the medallions in virgin olive oil until golden brown. Remove from pan and keep warm. In the same pan, saute' garlic until slightly brown, add basil, zucchini, butternut squash and plum tomatoes. Deglaze the pan with white wine, simmer ans whip in whole butter. In a separate pan, saute' escarole in olive oil and add fava beans. Place escarole and beans in the center of serving platter. Place monkfish medallions on top and finish off with vegetable sauce.

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