- 1 pound monkfish fillets, skin and membrane removed
- 3/4 cup flour, seasoned with salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- Lemon wedges
- 1cup dry white wine or vermouth (optional)
Cut monkfish crosswise into slices about 2-inches thick. Heat the oil and butter in a skillet large enough to hold the fish medallions in one layer over medium-high heat. Dredge the fish in the flour, coating all sides and shaking off excess. Place in the hot skillet and cook on one side until lightly browned, about 3 minutes. Flip and cook the other side another 3 minutes. Serve immediately with lemon wedges or, if desired, remove to plate and tent with foil while making sauce. Add the wine to the skillet and turn on high. Boil and reduce wine by about half, scraping up any browned bits in the bottom of the pan. Drizzle the wine-butter sauce over individual servings of the fish.