Monkfish and leeks with ginger

It is one ugly fish. But very tasty. I didn't have a whole one, so I stole a picture from wiki. Actually, if I did have a whole one, I would probably be eating it for a month.

I love referring to its other name, a headfish, and as you see, it is basically a tail (the part we eat) with a head. It has often been referred to as 'poor man's lobster' and it does have the texture and taste of lobster, sort of. I probably would never have come up with that analogy without some prompting.

Monkfish and leeks with ginger

Monkfish filet, these normally work well at about 1 per 2 people.
1 leek
1 T minced ginger
3 scallion
1/4 C white wine
1 T butter
salt and pepper
ghee

Season monkfish with salt and pepper. Chop scallion and slice leeks into 2 inch long strips about 1/4 inch wide. Lightly brown each side of the monkfish in a heavy sauté pan in a couple of teaspoons of ghee with 1 t of the ginger. Add white wine and cover. Cook for 10-12 minutes. This is not a fish that you want to eat underdone it will be rubbery in a not good way. Remove fish to a platter, cover and reduce any remaining liquid and any liquid from fish platter. Add scallions, leeks and ginger to pan with butter and wilt over med-low heat scraping up any residue bits. Serve fish with leeks.

I had a side of 'baby' bok choy (this affectation of calling any small/young version of a vegetable 'baby' really gets on my nerves, but I guess it serves both as marketing and descriptor) that were separated into leaves and sautéd in ghee with a little ginger until wilted. Toss with a little soy sauce and sesame oil.

The small version of this cabbage is much milder in flavor and does not stand up to what you would do with the more mature version.