Pan-Roasted Monkfish with Oregano–Black Olive Relish

Name: Pan-Roasted Monkfish with Oregano–Black Olive Relish
Yield: Serves 4
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

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Main Courses

Greek

Fish & Seafood

SERVES4

Pan-Roasted Monkfish with Oregano–Black Olive Relish

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 ...

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