Seared Monkfish with Matelote Sauce

Over the years, I’ve picked up quite a collection of old seafood cookbooks—some found while wandering through used bookstores and antique shops, others given to me as thoughtful gifts. Recently, while hunting for inspiration for cooking monkfish, I pulled out a little gem from 1913: Recipes for Seafood, How to Prepare and Serve, published by Whitman, Ward & Lee Co., who were once leasees of the New Commonwealth Wharf in South Boston, also known as the Boston Fish Exchange.

The book is full of what it calls “expert treatises on fish as food; how to prepare and cook fish.” Ironically, there isn’t a single mention of monkfish—nor of its earlier names, “devil fish” or “goose fish.”

What caught my eye, though, was a whole section dedicated to fish sauces. One in particular stood out: Martinet Sauce. Curious, I went digging to learn more, but could find nothing under that name. It wasn’t until I plugged the ingredients into a search that I discovered it’s better known as Matelote Sauce—a classic French, wine-based sauce.

And so, I ended up with a happy pairing: a fish by another name matched with a sauce by another name. The result? A dish that feels both timeless and surprising—monkfish with Matelote Sauce, rich, comforting, and absolutely delicious.

Monkfish may not win any beauty contests at the dock, but once it hits the pan, it becomes one of Cape Cod’s most delicious and versatile fish. With its firm, sweet flesh often compared to lobster, monkfish is perfect for recipes that need a hearty cut that still plays well with bold flavors.

The classic French sauce: matelote, traditionally served with eel, is a wine-based sauce enriched with butter, cream, and egg yolks, delicately spiced with nutmeg, and sharpened with a splash of tarragon vinegar. The name itself comes from the French word for “fish stew sauce,” and it’s exactly the kind of comforting dish you can imagine fishermen enjoying after a long day on the water.

Here, I’ve paired our Chatham Harvesters monkfish medallions with the sauce for a dish that’s both rustic and refined. Serve it with garlic mashed potatoes, roasted fingerlings, or even simple boiled potatoes to soak up every last spoonful of that wonderful sauce.

Seared Monkfish with Matelote Sauce

Ingredients

For the Fish

• ½ lb Chatham Harvesters monkfish medallions

• Olive oil, for searing

For the Matelote Sauce

• 2 Tbsp butter

• 1 small onion, finely chopped

• 1 Tbsp flour

• 1/2 cup canned tomatoes (chopped or crushed)

• 1/2 cup of white wine

• 1 tsp sugar

• Pinch of salt

• 2 egg yolks

• ¼ cup heavy cream

• Pinch of nutmeg

• 1 Tbsp tarragon vinegar

• 1 Tbsp butter (extra, for finishing)

• 2 Tbsp crème fraîche

DIrections

Step 1: Sear the Monkfish

1. Pat the monkfish medallions dry and season with salt.

2. Heat a drizzle of olive oil in a skillet over medium-high heat.

3. Sear monkfish for 3 minutes per side, until golden brown and cooked through. Transfer to a plate and keep warm.

Step 2: Make the Sauce

1. In a saucepan, melt butter and sauté onions until soft and translucent.

2. Stir in flour to make a light roux, cooking for 1–2 minutes.

3. Add tomatoes, wine, sugar, and salt. Simmer gently for 10 minutes, stirring occasionally.

4. Strain the sauce for a smooth texture, then return to the pan.

5. In a small bowl, whisk egg yolks, cream, and nutmeg. Slowly stir this into the warm sauce (do not boil).

6. Remove from heat and finish with tarragon vinegar, the extra butter, and crème fraîche.

Step 3: Plate and Serve

• Spoon a generous layer of matelote sauce onto plates.

• Nestle seared monkfish medallions on top.

• Garnish with fresh herbs (optional).

Wine Pairings

To complement the richness of the sauce and the delicate monkfish, we recommend:

• Light-bodied red: A Pinot Noir or Gamay (Beaujolais) with bright fruit and low tannins.

• Dry rosé: A crisp rosé from Provence or Bandol, offering freshness and subtle fruit notes.

Why I Love This Dish

This recipe celebrates monkfish in a way that connects Cape Cod’s coastal harvest to French culinary tradition. It’s an elegant dinner you can make at home with just a handful of ingredients, yet it carries the heartiness of a dish rooted in fishing culture.

Next time you pick up your Fish Share, set aside some monkfish for this recipe—you’ll have a restaurant-worthy meal right from your own kitchen.

About the Blogger- Shareen Davis:

Shareen Davis is the Marketing and Sales Manager for Chatham Harvesters Cooperative. A true seafood enthusiast with deep, generational roots in Chatham’s fishing community, she blends her love of local flavors with her passion for sharing the stories behind the catch.