Prosciutto-Wrapped Monkfish with Chard and Mustard Pickles

Monkfish (also known as the goosefish, anglerfish), is a large, ugly, bottom-dwelling fish found in the coastal Atlantic area. The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is dense, sweet, and very similar to lobster tail meat in both flavor and texture. That’s why it is also known as ‘poor man’s lobster’. As in all fish, monkfish should smell like the ocean, without having a fishy odor. Fresh whole-tail monkfish or fillets should appear moist and have a sheen but no slime. The flesh should be dense, without tears or gaps. Keep monkfish cool on the trip from the market to your house and never let it stay unrefrigerated for long. Monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins.  If you like this recipe, then try bacon-wrapped monkfish.  Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. It has shiny green ribbed leaves, with stems that range from white to yellow and red.  Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender.  Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed and their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.  Swiss chard is an excellent source of vitamin K, A and C.

This recipe hails from Canadian chef, Craig Flinn, proprietor of Chives Canadian Bistro.  I’ve eaten there several times and each time I am encouraged to come back.  His food celebrates all things local and in his cookbook Craig says that “no single recipe would be possible without the tireless efforts of the farmers and producers of Nova Scotia”.  Supporting local farms and markets not only helps economically but also serves as an avenue to educate our children about the quality of homegrown produce.

Serves 4 as a main, 8 as an appetizer
recipe adapted from Fresh & Local
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4 monkfish tail pieces, bone out (about 6 to 8 oz each)
several grindings of fresh black pepper
4 thin prosciutto slices
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 shallot, minced
450g (1 lb) Swiss chard, cleaned and stems removed
250ml (1 cup) mustard pickles

Preheat oven to 150c (300f). Ask your fishmonger to remove the thin membrane on the outside of the tail. Cut the tails in half, making 8 portions. Season with a little pepper. Cut prosciutto in half lengthwise, making 8 long, thin slices. Wrap each piece of monkfish with a piece of prosciutto (like a napkin ring). Heat a nonstick frying pan over medium heat and sear wrapped monkfish in olive oil on all sides. remove from the frying pan and complete the cooking in the oven for 8 minutes.

In the same pan, add butter and cook shallot for 3 minutes. Do not add any salt as the oil remaining in the pan from the prosciutto will be salty. Add Swiss chard and cook until fully wilted. Add a little more pepper if desired and serve immediately.

To serve, pile Swiss chard in the middle of the plate (use a ring to keep it in place). Place fish on top (one piece per plate for an appetizer or two for an entrée) and garnish with a heaping spoonful of mustard pickles. Accompany with boiled potatoes or other favorite vegetable.

The Culinary Chase’s Note: Harmony best describes this dish with all the ingredients complimenting one another!  The fishmonger at Pete’s Frootique said to salt the monkfish first for 10 minutes.  Because monkfish has a naturally high water content it can make the fish have a soggy texture after it is cooked, and salting will draw some water before cooking. You can then rinse the salt off, pat dry and prepare the fish.  The secret to monkfish cooking is not to overcook it, internally it should be moist but not dry out as this can make it tough.  Grilling will give the fish a very good flavor but care needs to be taken to ensure it does not dry out, so a medium heat is best. You can also bake it in the oven wrapped in foil and seasoned with oil, salt and pepper.