This recipe calls for groper fillets but any firm white fish will do, such as tilapia or ling. This is one of my mother's favourite recipes! Serve over pasta or rice.
this was my first time cooking monkfish, and i'm totally hooked. i took the advise of some other reviewers (and that of my fishmonger) and removed the fish from the pan after browning it. i added it back to the garlic, tomato & mushroom mix with the wine and parsley. served it with tagliatelle and steamed sugarsnaps. great introduction to monkfish! - 17 Jul 2007 (Review from Allrecipes USA and Canada)
Changed the recipe slightly by frying off the monkfish in the seasoned flour to make it crispy, then removed it from the pan and added the wine and boiled it down with the rest of the seasoned flour and added some french mustard. Then I baked the fish with the mushrooms and tomoatoes (also added some olives and sundried tomoatoes) in the wine sauce. It was delicious. My fiance said it was the best white fish he had ever had! - 11 Mar 2004 (Review from Allrecipes USA and Canada)
A very good basic recipe for creating an 'ala provincial' dish. But I seasoned the flour, and added a bit more of white wine and garlic. It turned out terrific! - 03 Aug 2003 (Review from Allrecipes USA and Canada)