Monkfish Piccata with Caperberries
By Mario Batali
Serves 4
1-1/2 lbs monkfish, bone removed and cut into 8 round medallions
kosher salt and freshly ground pepper
1 cup all-purpose flour
1/2 cup extra virgin olive oil
3/4 cup dry white wine
pinch of tumeric
1/2 cup fresh 1emon juice
4 ounces of caperberries
1 lemon, peeled, pth removed and cut into segments
2 preserved lemon quarters, sliced paper thin
1 bunch flat leaf parsley, finely shredded
Season the fish medallions well with salt and pepper. Season the flour with salt and pepper and place it in a shallow bowl or on a plate. Dredge each piece of fish in the flour, patting off the excess.
In a large skillet, heat 1/4 cup of the olive oil over high heat until smoking. Working in batches if necessary to avoid overcrowding the pan, cook the fish in the hot oil, turning once to brown on both sides evenly and cook through, about 4 minutes per side. Remove the fish to a plate lined with paper towels. When all of the fish is done, keep warm.
Add the wine, tumeric, lemon juice and caperberries to the skillet. Swirl over high heat for two minutes. Season the sauce with salt and pepper. Add the lemon segments, preserved lemons and parsley and swirl them over high heat for 1 minute. Add the remaining 1/4 cup olive oil and swirl again.
Tranfer fish to warmed plates. Spoon the sauce over the fish, garnish with remaining parsley and serve immediately.