A Spicy Sauté of Monkfish with Chickpeas and Baby Arugula
Serves 4
Should you find that some of your dinner experiences have lacked a certain amount of delectable spirituality then look no further than this Monkfish dish to baptize you in the somewhat holy waters of Metro. I don't know if it's a Religion or a Cult but we drink wine at every meeting and you always leave full...and you only have to kneel when you drop some fish on the ground...that's a plus when you are a bigger man like me
Ingredients
1½ pounds of Monkfish cut into 1inch thick medallions; this dish also worked great with Swordfish
2 teaspoons of Smoked Paprika
1 medium onion chopped into ¼ inch pieces
2 Red or Yellow peppers cored seeded and chopped into ¼ inch pieces
2 Jalapeño peppers seeded and finely chopped
1/3 cup pitted Kalamata olives and sliced in half
1 14-ounce can of rinsed and drained chickpeas
2 large handfuls of Baby Arugula
4 tablespoons of olive oil plus more for sautéing
Salt and pepper
How it's done
Place the Monkfish medallions in medium glass bowl, season with the salt and pepper and the smoked paprika and toss to combine the flavors; cover and place in refrigerator for 10 minutes.
Heat a large non-stick skillet over medium high heat add 3 tablespoons of olive oil to the pan and cook the monkfish for about 2 minutes per side: when just cooked thru transfer the fish to a plate.
Add the remaining tablespoon of olive to the skillet; add the chickpeas, along with the chopped onion, peppers, jalapeños and olives. Stir over high heat for 1 to 2 minutes, seasoning the vegetables to taste with salt and pepper as you cook. Once they are tender-crisp add the Monkfish and the arugula to the skillet and turn to combine the flavors allowing the Arugula to just barely wilt.
To serve, divide the Sauté among four plates pour the wine and let your religious experience begin. Thank you