2 six to seven ounce monkfish filets
1 tablespoon salt
1 tablespoon sugar
4 cups wate
Pour salt and sugar into the water and bring to a boil. Blanch the filets for 60 to 90 seconds and remove.
In a sauté pan over medium-high heat, pan sear the filets for 2 to 3 minutes per side (or you may broil the filets if you prefer). Set aside.
½ tablespoon parsley, chopped
2 tablespoons butter, unsalted
½ teaspoon lemon zest
¼ cup white wine
pinch of black pepper
juice of ½ lemon
In a medium saucepan, bring the wine and lemon juice to a boil. Reduce by half and add the parsley, pepper and lemon zest and remove from heat. Stir in butter until incorporated.
Place fish on two plates and pour sauce over top.