Monkfish Carpaccio from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by
Thinly sliced raw monkfish topped with flavored olive oil, arugula, and shavings of Parmesan is an elegant starter for a dinner party. Tuna, sea bass, salmon, or sea scallops could be substituted f...
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Ingredients
- Fresh lemon juice, to taste
- 1 cup (20 g) young or wild arugula
- Freshly ground pepper
- ⅓ cup (35 g) shaved Parmesan or pecorino cheese
- 1 tablespoon finely chopped fresh chives
- lemon- or orange-infused olive oil, such as McEvoy or “O”
- One 8-to-10-ounce (225-to-280-g) solid piece monkfish tail
- Flaky sea salt, such as Maldon
- Crusty bread or crostini, for serving
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