Name: Pan-Roasted Monkfish with Oregano–Black Olive Relish
Total time: PLACEHOLDER
Cuisine: Greek
Ingredients: 1/4 cup extra-virgin olive oil; 2 tablespoons minced fresh oregano; 2 tablespoons red wine vinegar; 1 small shallot , minced; 1 teaspoon Dijon mustard; Salt and pepper; 1/4 cup pitted kalamata olives , minced; 4 (4- to 6-ounce) skinless monkfish fillets, 1 to 1½ inches thick, trimmed; 1/2 teaspoon sugar

Why This Recipe Works

Typically, we cook white fish to an internal temperature of 140 degrees, but when we pan-roasted monkfish to this temperature, tasters found it unappealingly fibrous, mealy, and spongy. To improve the texture, we tested cooking the fish to incrementally higher temperatures and found 160 degrees to be the ideal internal temperature for our monkfish fillets—this higher temperature made the fish flaky and moist, while still retaining a firm and meaty texture. This made sense: Much like cooking cuts of meat from active muscles, such as pork butt or beef chuck, more cooking was needed to soften and break down the muscle fibers for tender results. Sprinkling the fillets with a bit of sugar helped them brown quickly on the stovetop, and finishing them in the oven ensured even cooking and moist flesh. With our fish cooked to perfection, we put together a bright, briny relish made with kalamata olives, red wine vinegar, and fresh oregano steeped in olive oil. The punchy Greek-flavored relish was the ideal counterpoint to the sweet monkfish.

Before You Begin

Monkfish fillets are surrounded by a thin membrane that needs to be removed before cooking. Your fishmonger can do this for you, but if your fillets still have the membrane attached, use a sharp knife to cut it away from the meat.

Instructions

Combine 2 tablespoons oil and oregano in medium bowl and microwave until bubbling, about 30 seconds. Let mixture steep for 5 minutes, then whisk in vinegar, shallot, mustard, and ¼ teaspoon pepper. Stir in olives and set aside for serving.

Adjust oven rack to middle position and heat oven to 425 degrees. Pat monkfish dry with paper towels, season with salt and pepper, and sprinkle evenly with sugar.

Heat remaining 2 tablespoons oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place monkfish in skillet and press lightly to ensure even contact with skillet. Cook until browned on first side, about 2 minutes. Gently flip monkfish using 2 spatulas and cook until browned on second side, about 2 minutes. Transfer skillet to oven and roast until monkfish is opaque in center and registers 160 degrees, 8 to 12 minutes. Carefully transfer monkfish to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve with relish.