We're making Poached Monkfish with Polenta with Executive Chef Matthew MacCartney of Jamestown Fish.
The fish is Poached in Tomato, with Olives, Capers, Oregano, Hot Pepper and Garlic.
MacCartney said "if you research English Websites this will be the way Livornese is prepared, if you go to Italian sites or look at Italian Cookbooks it will say that alla Livornese is Tomato, Garlic and Parsley. Nothing more."
INGREDIENTS- 1 person
7oz Monkfish Fillet
¼ cup All Purpose Flour
1 cup Tomato- San Marzano, Peeled Seeded and Broken Up
7 Kalamata Olives
1 teaspoon medium size Sicilian Capers
Pinch Greek or Sicilian Oregano
½ Clove Garlic
Pinch Hot Pepper
1 Tablespoon Oilve Oil
1 Tablespoon Chopped Parsley
¼ cup Anson Mills Polenta Semi Fine
½ cup Water
Pinch of salt
Prepare the Tomato Base that will be used to poach the Monkfish by combining all the base ingredients.
Prepare the Polenta by combining the polenta, water and salt and simmering while constantly stirring with a wooden spoon until cooked. Approx. 30 min.
Add 1 teaspoon Mascarpone or Olive Oil to Polenta and reserve warm
Roll the Monkfish in Flour and Place in the Tomato Base and Cover. Cook over low to medium heat for minutes and turn off.
Small Pot for Polenta with lid
Small Saucepan for Monkfish w lid