Monkfish Medallions with White Wine, Caper & Lemon Sauce

We’re pleased to have Russell in the Kitchen again to create another fabulous dish from one of the Cape’s most landed fish: monkfish. Often called the “poor man’s lobster,” monkfish is prized for its firm, sweet meat and incredible versatility in the kitchen. Landed fresh by Chatham Harvesters’ local fishermen, this Cape favorite shines in bold, flavorful preparations while remaining sustainably sourced and deeply rooted in our coastal heritage. It’s a true example of how fresh, local seafood elevates every plate.

Monkfish Medallions with White Wine, Caper & Lemon Sauce

Served with Pearled Couscous and Sautéed Spinach

Serves 2–3

Ingredients

Monkfish

• 1 lb Chatham Harvesters monkfish medallions, rinsed and patted dry

• 1 egg, beaten

• 2 Tbsp butter

• 1 tsp olive oil

Flour Coating

• ½ cup all-purpose flour

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ¼ tsp chili flakes

• ½ tsp Herbs de Provence

• 1 heaping Tbsp grated Parmesan cheese

• Pinch of sea salt

White Wine Caper Sauce

• 1 Tbsp butter

• 1 Tbsp extra-virgin olive oil

• 2 cloves garlic, pressed or finely minced

• ½ small yellow onion, finely diced

• ½ tsp Dijon mustard

• 12 capers, finely chopped

• 2 oz dry white wine

• ½ tsp black pepper

• Pinch of sea salt

To Serve

• Pearled couscous, cooked according to package instructions

• Fresh parsley, chopped

• Fresh spinach

• Butter (for sautéing spinach)

• Roasted red peppers or finely chopped fresh tomato

• Garlic powder, black pepper, and sea salt (to taste)

• Fresh lemon wedges

Instructions

1. Prepare the Monkfish

Preheat oven to 400°F. Lightly butter and oil a baking dish.

In a large zip-top bag, combine all flour coating ingredients and shake to mix well.

Dip monkfish medallions into the beaten egg, then place them into the flour mixture. Seal the bag and shake gently until medallions are evenly coated.

Arrange coated medallions in the prepared baking dish. Bake uncovered for 20-25 minutes, or until golden and cooked through.

2. Make the White Wine Caper Sauce

While the fish bakes, melt butter with olive oil in a small sauté pan over low heat.

Add onion and garlic and cook gently until soft and fragrant, watching closely to avoid browning.

Stir in Dijon mustard, capers, salt, pepper, and white wine. Simmer on low for 2 minutes, then remove from heat. Rewarm gently before serving.

3. Prepare the Sides

• Couscous: Toss warm pearled couscous with chopped parsley and a drizzle of olive oil or butter.

• Spinach: Sauté spinach in butter with roasted red peppers (or tomato), a pinch of garlic powder, black pepper, and sea salt. Cook just until wilted, about 3 minutes.

To Serve

Place monkfish medallions over couscous, spoon warm white wine caper sauce over the fish, and serve with sautéed spinach on the side.

Finish with a generous squeeze of fresh lemon over the fish.

Enjoy with a glass of chilled white wine. Cheers!

Visit In the Kitchen with Russell for a video on how to cook this dish: LINK

Video by our Chatham Harvester Boardmember Shannon Eldredge

In the Kitchen with Russell is a YouTube cooking series focused on thoughtful, flavor-driven cooking. Each episode offers inventive recipes, insight into local seafood, and a deeper understanding of how seasoning and technique elevate every dish.

Russell Kingman is a lifelong advocate for the ocean and sustainable seafood, with deep roots in Cape Cod’s fishing community. A fish shareholder with Chatham Harvesters and former commercial fisherman, he brings firsthand maritime experience and a strong connection to locally sourced seafood. His years working in Cape seafood restaurants, combined with culinary influences gained while living in India, shape his bold, creative approach to cooking. Today, Russell also serves as a Safety at Sea Specialist with Fishing Partnership Support Services, supporting and training fishermen throughout New England.