Saturday March 31
Today at Findlay Market, we bought not just a pound of fresh monkfish, but two separate batches of "spring mix" salad greens, one featuring johnny-jump-ups as an edible flower feature. Of course we needed to eat it all right away, so we found a recipe that combined monkfish and salad.
We cut the fish into collops on the slant, and steamed (or more exactly, sautéed) ahead. We could have cut the amount of dipping sauce to a Tbsp. each of oil and lemon juice with 1/2 tsp. kosher salt. As for the dressing, it's wildly overestimated by the recipe. We used three tablespoons of oil for the two garlic cloves, 1 Tbsp. of sherry vinegar, plus about a half tsp. of piquant pimenton de la Vera instead of all that red pepper. That did just fine, especially on the bed of fresh and flower-studded spring mix.
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