Pan Roasted Monkfish with Heirloom Beans and Blood Orange Nage

Salt, pepper, canola oil.  Get pan smoking hot, season fish with salt and pepper.  Place fish in hot oil carefully and sear fish until golden brown, 2-3 minutes. Flip and finish in the oven till cooked through. Set aside

Heirloom beans 

(Rancho Gordo’s Flageolet Beans) 

1 lb beans, 1 onion minced, 8 bay leaves, 1 bundle fresh thyme, parsley stems.  Butter, minced shallots and chopped parsley to finish.

Soak beans in water overnight.  Next day, cook beans in plenty of water along with onion bay leaves thyme and parsley stems.  Cook until beans are soft.  Add salt to taste the last 5 minutes of cooking.  Keep beans in liquid until ready to use.  Drain beans out of the water.  In a small sauté pan, add butter, shallots, beans and parsley to the pan.  Season with salt and pepper.

Blood Orange Nage 

1 T. Olive oil, 1 shallot minced, 2 cloves garlic minced, 1/2 cup white wine, 1 c. Shrimp stock, 1/2 cup clam juice, 2 bay leaves, pinch saffron, zest of two blood oranges, 1 tsp sweet smoked paprika, 1/2 cup blood orange juice, 1 T. Honey, 1/2 cup tomatoes seeded and diced, 4 oz butter,

fresh parsley

In a saucepan, Sauté shallot and garlic in olive oil till translucent, add wine, shrimp stock, clam juice, bay leaves saffron, zest, and paprika.  Reduce by 1/2.  Add blood orange juice, honey, and tomatoes,  season to taste. Whisk in butter and parsley.

Chef Tim Pomerleau