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Monkfish Osso Bucco with Saffron Pearl Couscous and Tarragon Dijon Cream

This recipe appeared in Something Fishy Going On in our Spring 2023 issue.

  • 4 8oz Osso Bucco-cut Monkfish
  • 2 cups white wine
  • 2 teaspoons thyme
  • 1/2 cup each leeks, onion, and celery, roughly chopped
  • 2 cups water
  • 4 tablespoons butter
  • 2 teaspoons chopped tarragon
  • 1 cup cream
  • 1 tablespoon Dijon mustard
  1. In an oven-safe skillet, melt the butter. Sear fish and remove from pan. 

  2. Add leeks, onion, and celery. Sweat five minutes, deglaze with wine. Add water and simmer. 

  3. Add fish back in, cover and bake for 15 minutes at 350 degrees. 

  4. Remove fish, strain liquid into saucepan and reduce by half. 

  5. Add mustard and tarragon and whisk. Add cream and reduce by half. 

  6. Serve with fish and warm saffron couscous. 

Chef Jon Davies
Chef Jon Davies
Executive Chef