Food & Wine USA - (03)March 2020

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54 MARCH 2020

Fishing for Flavor A piscine piccata

from a beloved Boston chef

WHEN PLANNING THE MENU FOR ORFANO, her “boy’s club

for girls” in Boston, chef Tiffani Faison knew she wanted a

monkfish dish that could hold its own on the playful Italian-

American menu. “I love how versatile local monkfish is,”

Faison says. Rich and meaty, the white-fleshed fish, locally

known as poor man’s lobster, stands up to a bright sauce of

lemon and caperberries, which Faison enriches with miso.

“It adds richness without weighing down the sauce, allowing

the citrus to sing.” To make this at home, follow Faison’s

lead: First, stir up some ice-cold gin martinis and serve with

appetizers of olives and garlic toasts. The sauce can be made

ahead, so as soon as the cocktails run dry, roast the fish,

finish the sauce, and dinner is served. —MARY-FRANCES HECK

RECIPE FROM

ORFANO

BOSTON,

CHEF TIFFANI FAISON

MOST WANTED

Monkfish Piccata

TOTAL 30 MIN; SERVES 4

Monkfish, with its tender, springy bite

reminiscent of lobster, is firm and sweet

enough to stand up to this lemony butter

sauce enriched with white miso.

(^1) / 2 cup plus 1 tablespoon unsalted
but ter, divided
12 thinly sliced garlic cloves plus 2
smashed garlic cloves, divided
1 cup unsalted chicken stock
(^1) / 4 cup white miso
2 Tbsp. fresh lemon juice plus 1
lemon, thinly sliced
(^1) / 2 cup instant flour (such as Wondra)
(^3) / 4 tsp. granulated garlic
4 (7-oz.) monkfish fillets, trimmed
1 tsp. kosher salt
3 Tbsp. canola oil, divided
2 thyme sprigs, divided
14 caperberries, whole or halved
1 Tbsp. drained capers
Flat-leaf parsley sprigs, for garnish

1. Cook^1 / 2 cup butter in a medium sauce-
   pan over medium-high, stirring often,
   until browned, about 5 minutes. Stir in
   sliced garlic; cook 1 minute. Whisk in
   stock and miso until combined. Bring to a
   boil; cook until reduced to about 1 cup, 10
   to 12 minutes. Transfer to a blender;
   secure lid, and remove center piece to
   allow steam to escape. Place a towel over
   opening. Process until smooth, about 1
   minute. Stir in lemon juice and reserve.


2. Stir together flour and granulated garlic
   on a plate. Sprinkle fish with salt; dredge
   fish in seasoned flour. Heat 1 tablespoon
   oil in a large skillet over high until it begins
   to smoke. Add lemon slices; cook until
   just browned, about 1 minute per side.
   Wipe skillet clean.


3. Heat 1 tablespoon oil in same skillet
   over medium-high. Add 2 fillets; cook until
   golden brown, 4 to 5 minutes per side.
   During the last minute of cooking, add 1^1 / 2
   teaspoons butter, 1 garlic clove, and 1
   thyme sprig to skillet; spoon mixture over
   fish. Discard garlic and thyme; transfer fish
   to a platter and keep warm. Repeat with
   remaining oil, fish, butter, smashed garlic,
   and thyme. Add caperberries, capers,
   and lemon slices to skillet; toss until
   warmed, about 1 minute. To serve, spoon
   warm sauce onto 4 plates; top with fish.
   Spoon caperberries, capers, and lemon
   over each fillet. Garnish with parsley.
   WINE Vibrant, citrusy Sonoma Coast
   Chardonnay: 2017 Chalk Hill