Spicy Herbed Monkfish with Asparagus
Monkfish gets some heat and texture with a chile-spiked breadcrumb coating.
- 3/4 cup roughly chopped flat-leaf parsley
- 1 1/2 tablespoons seeded and finely chopped red or green jalapeño chile
- 3/4 cup coarse plain breadcrumbs
- 5 tablespoons extra-virgin olive oil
- Fine sea salt
- 4 (6-ounce) pieces monkfish, about 2 inches thick at thickest part
- 1 3/4 pounds medium asparagus, trimmed
- Heat oven to 400º. Line a small baking dish or baking sheet with parchment paper.
- Chop together parsley and chile until parsley is finely chopped; transfer mixture to a bowl and stir in breadcrumbs, 3 tablespoons oil and 1/2 teaspoon salt.
- Season fish with salt and arrange in prepared baking dish. Mound breadcrumb mixture on tops and sides of fish, pressing gently to help mixture adhere. Bake until fish is opaque and cooked through, 20 to 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Boil asparagus until crisp-tender, about 5 minutes. Drain, transfer to a cutting board and let cool slightly, then cut in half lengthwise, or quarter, if large. Transfer asparagus to a bowl, add remaining 2 tablespoons oil and 1/4 teaspoon salt; toss to combine.
- Remove fish from oven and heat broiler. Broil fish until tops are golden, about 1 minute. Serve with asparagus.
Featured in La Cucina Italiana Magazine