CHECK OUT THE RECIPE FROM CHEF AMELOT IN JACKSON, MISS

Monkfish Tail Meuniere with Portobello Mushroom and Pecans

Ingredients

          6 ea     monkfish tail skinned and cleaned ( 7 oz each)

          8 oz     small Portobello mushrooms

          ¼ c      pecan pieces

          6 ea     fresh peeled garlic cloves

          1 ea     small red onion

          3 tsp    capers

          6 tsp    olive oil

          3 tsp    red wine vinegar

3 oz     unsalted butter

Process

          Season the fish tail with salt and pepper

          Peel and slice the red onion

          Clean and slice the Portobello mushrooms

Melt the butter and roll the fish tails before placing them in a oven platter

Cook in oven at 350F for about 10 minutes

Sauté the slice onion and the Portobello for 6 minutes add the pecan pieces and capers.

Add the vinegar  and reduce almost to dry.

Out of the burner add fresh butter and whisk vigorously.

Serve on top of monkfish filet

Sprinkle with fresh parley and serve