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Pot-Roasted Monkfish

Morou Ouattara, Farrah Olivia

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Serves six

1 large monkfish tail with bone

5 tablespoons vegetable oil
8 shallots, peeled
5 cloves garlic
2 fennel bulbs, cored and halved
1 bunch fresh thyme sprigs
1 bunch sage leaves
1 tablespoon coriander seeds, crushed
Zest of 1 orange
1 orange, sliced crosswise (can use same orange as above)
1 cup apple juice
2 cups red wine
2 tablespoons Pernod
Salt and pepper to taste

Preheat the oven to 400 degrees.

Season the monkfish with salt and pepper. Heat the oil in roasting pan over medium heat. Add the monkfish to the oil and sear for about three minutes on each side, until golden brown. Add the shallots, garlic, fennel, thyme sprigs, sage leaves, and coriander. Sauté for five minutes, flipping midway through. Pour the red wine, apple juice, and Pernod over the fish, add the orange zest and slices, and transfer to the oven. Roast until the fish is cooked through, about 25 to 35 minutes, basting occasionally.