on the fly

This past Sunday while shopping at Wegmans, I was trying to decide what to make for supper. Wegmans has a terrific seafood department. Their prices are competitive and they carry some local seafood. I love their crab cakes; you can purchase separately for $11 each or in their meals to go for $12 (an entree and two sides). After going back and forth with so many options, I decided on monkfish fillets.

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Monkfish is considered the poor man’s lobster. The taste and texture is similar to that of  lobster tail. At $14.99/lb., Sunday night supper would be a treat. Now the question was how to prepare it. A quick search on my phone lead me to a recipe on the Food & Wine website for Monkfish in Tomato-Garlic Sauce. The recipe sounded both delicious and easy to prepare. I happened to have some Italian crushed tomatoes in the freezer, garlic is always on hand as is the sweet paprika that the recipe called for. Active time for the recipe is 25 minutes and total time from start to finish is 40 minutes. A game plan was in hand!

The recipe was very easy and quick to prepare. Sautéing the paprika in the pan gave the dish a bit of mild heat. I didn’t use as much garlic as the recipe called for. All in all, the fish was delicious and quite tasty. I’m sure that this recipe would work with other mild white fish such as flounder.