From the 3-24-10 newsletter
I'm looking for a good recipe for cooking monkfish. Richard, Cripple Creek, Co. Here is what I have.

Monkfish With Dipping Sauce
2 cups water
1 cup dry white wine
1 rib celery
1 onion, quartered
1 teaspoon tarragon
1 teaspoon salt
6 peppercorns
2 pounds monkfish, cut into 1 1/2 inch cubes
Dipping Sauce (recipe follows)

Combine water, wine, vegetables and seasonings in pot. Bring to a boil, simmer 30 minutes. Add monkfish, cook 1 minute and remove from heat. Let sit 5 minutes. Add monkfish to storage container, add enough cooking liquid to cover. Refrigerate.

Dipping Sauce:
2 shallots. minced
2 tablespoons tarragon wine vinegar (I use just wine vinegar)
2 teaspoons white wine
1 1/2 teaspoons tarragon
1 cup mayonnaise
1 cup sour cream

In a small sauce pan, combine the shallots, vinegar, wine and tarragon. Cook until the liquid has evaporated. Add to the mayonnaise and sour cream Season to taste with salt and pepper. Chill. Monkfish may be served on toothpicks with sauce for dipping. As an appetizer monkfish is delicious on lettuce leaf with sauce.
Pat So Cal.


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