Italian-Style Monchong Fish

I've got a favorite guy at my local Festival Foods.  He used to be at the deli counter, but got a promotion to the meats/fish counter (maybe even asst manger?).  Anyway, I trust him.  He's recommended enough stuff to me that I like that I'm willing to take a risk on him.  (Except the pumpkin pie bread pudding, but that's a texture thing for me.)  He says it's good; I'll give it a try. Not that it's all one-sided - I've given him both the Chicken Saltimboca recipe (for which he said his wife both thanked and cursed me :) ) and the rib/beer can chicken rub. 

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.

Monchong Italian-Style
http://mantestedrecipes.com/recipe/1435/monchong-italian-style.aspx

Recipe by: DefenseEngineer

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.

  Ready in 20 mins

Ingredients

Serves: 4

• 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!)

Preparation method

Prep: 10 mins | Cook: 10 mins

1. Wipe Monchong fillets with paper towel and dust each fillet lightly with flour that has been well-flavored with salt and pepper.[I rinsed my fillet well in cold water first, then patted it dry because I'm paranoid about fishy-flavor.]

2. In a bowl, toss together capers, tomatoes, parsley, basil, garlic, vinegar and olive oil. Taste and add salt and pepper or additional balsamic vinegar if needed. Set aside.

3. Heat 1 tablespoon olive oil in frying pan over high heat; add Monchong fillets, allowing even space around them. Fry fillets until golden-brown.

4.Turn and sauté until golden-brown.

5.Place fillets on plates and dress each with one-quarter of the vinaigrette.

6.Serve immediately.