Summer Sky above Manhattan at dusk
I love the summer. At this time of year more than any other, I want dinner that's quick and easy - and if I can avoid the stove top that's a plus too. Today's recipe is Lemon Basil Monkfish with Sun Dried Tomato Tapenade. (I was going to call it Debra Monkfish but that doesn't sound as appetizing. Not that I don't love Debra Monk.)
This one is super easy.
1/2 pound Monkfish per person
2 - 3 heaping tablespoons of Sun Dried Tomato Tapenade (I bought the jar in a store - my mother believed if God put something in a jar the least you can do is use it)
3 - 4 tablespoons chopped garlic and scapes (if you have them)
1 tomato sliced
Lemon Basil (or regular basil if you can't find the lemon)
1/2 cup white wine
Line the bottom of a casserole dish with lemon basil, lemon slices and tomato slices. I schmear the fish top and bottom with the tapenade, salt and pepper. Place the fish on top of that and top with garlic, lemon zest and scapes. A little extra salt and pepper to taste. Pour the wine in making sure not to wash off the mixture from the fish. Roast in the oven at 450 degrees for 16 minutes.
Watch the Yankees game while fish roasts
Have your dog watch the game with you
When the fish is done pour the white wine mixture into a sautee pan along with some of the garlic and tapenade. Whisk over low heat. Pour over the monkfish.
Dinner is served! This recipe also works well with Mahi Mahi, too!