So, when I was in this week, I asked him if he had any new good recipes for me. Here's what he gave me... along w 12 oz. of monchong when I said I wanted to give it a go. You guys - it's SO good! Penguin was all, it's ok, but not my favorite, but the other 3 of us were NOMNOMNOM! My guy gave me our approximately 12 oz as one slab, but I chopped into 4 pieces without issue.
Ready in 20 mins
Monchong, which is generally sold pre-cut into thinnish fillets, lends itself to quick cooking, pan-frying in less than 5 minutes. The flesh remains moist and has a mild flavor acceptable even to those who don't love fish.
- 4 (3-ounce) fillets Monchong
- Flour, salt and pepper for dredging fish
- Salt and pepper to taste
- 2 tablespoons capers (optional)- my vote - NECESSARY! Yay for saltiness!
- 8 cherry tomatoes, sliced lengthwise - we had oven-dried, frozen-in-oil cherry tomatoes & they were yum in this, but in the summer I would try fresh.
- 1/4 cup minced fresh Italian parsley
- 1/4 cup minced fresh basil - I had a bit of leftover fresh basil from Mr. Kluges's supper last Sunday, augmented by some frozen-in-oil from our garden last year.
- 2 cloves garlic, minced
- 2 teaspoons balsamic vinegar (Have I mentioned our fav balsamic/oil place lately?)
- 1 tablespoon extra-virgin olive oil (Because THEY ARE AWESOME!)