It's Just Gonna Have To Be An Occasional Treat.

Lunch, Friday March 09: monkfish medallions (fresh monkfish, salt, pepper, clarified butter); lima beans; slaw.

Lemme tackle the sides first. The limas are about as simple as they get: a little pork stock, diced onion, butter, salt, pepper, and soaked large limas. There is a special something that happens when well soaked dry limas are simmered. They make a sort of gravy that is as good or in my opinion better than the beans themselves. They are really easy to make. They just require planning. Soak the beans overnight with a little salt. Next day saute onion in butter. Drain the beans. add the beans and pork stock (I suppose chicken or a vegetable base would also work) Simmer til tender. Watch for scorching as that gravy develops.

What can I say about slaw? Nothing actually. Slaw is one of those small class of foods that is regional down to the resolution of family tradition. It is very much like the meat that it often accompanies, namely barbeque. In both cases, one persons delicacy is the next's unpalatable refuse. So all I should say is: We had slaw.

Now for the sad news of the day. I went to the grocer 2 days ago. While cruising the seafood counter for no particular reason I saw they were offering monkfish at a moderate discount. I love monkfish. Alexis loves anything that has the word fish in it or near it. Add to that the realization that I have not eaten any for many years then the offering was to great a temptation to resist. I purchased about two thirds of a pound with the intention of sauteing medallions in clarified butter with some salt and pepper. One important note about using butter to saute: even clarified butter is not temperature stable enough to get hot enough for a proper saute. One should add some flavorless high temp oil like canola or soy to stabilize the butter. Also don't overpower the fish with seasoning. let the flavor shine on its own.

So what is the sad news? In seeking a little more info in the actual fish. (I like to be able to recognize my food.) While reading up on them I learned the current fishing technique is not sustainable. Dammit! Harvesters use the "beam trawling" method which damages habitat. Monkfish will have to remain a rare treat.