This is an excellent, remarkably refreshing summer dish but can be eaten at any time. I often serve it with a chicory and white bean salad. The bitter chicory offsets the sweetness of the onion and the beans absorb some of the acidity of the marinade. If served as a first course, portions should be halved.
- 1 ½ pounds monkfish (or other) fillets
- Salt and freshly ground pepper to taste
- Flour for dredging
- 1 ½ cups vegetable oil
- 1 large onion, thinly sliced
- ¼ cup olive oil
- 1 sprig fresh rosemary or 1 teaspoon dried
- 4 bay leaves
- 1 teaspoon white wine vinegar
- ½ cup dry white wine
- ½ cup chicken stock (see here)
Remove the membranes and any dark red portions from the fillets. Slice the fish in ½”-thick medallions. Salt and pepper, then dredge the medallions in flour. Shake off the excess flour. In a large nonreactive skillet, heat the vegetable oil and fry the fish in batches, turning once, until lightly browned and cooked through, about 4 minutes. Drain on paper towels.
In a second skillet, sauté the onion in the olive oil until pale golden but not browned, adding the rosemary, bay leaves, and salt and pepper as the onion cooks, about 12 minutes over moderate heat. Add the vinegar, wine and stock, and simmer 10 minutes. Remove bay leaves and rosemary. In a deep serving dish, arrange the medallions in two layers, distributing half the onion mixture over each layer. Allow the fish to marinate at least 2 hours and serve warm or at room temperature.