@thinkeatdrink's Monkfish Bourride

This week's recipe was inspired by a gorgeous photo of Monkfish Bourride from Chef Mickey Free. Not only is Chef Mickey talented in the kitchen, he sells the very best quality micro- and macro-greens for all your culinary needs. Check out his Instagram feed @thinkeatdrink for photos of inspiring gourmet dishes and a glimpse at his greens.

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Monkfish Bourride


    • 6 small red potatoes
    • 2 large leeks (white parts only), sliced
    • 1 (1-pound) piece monkfish fillet, cut into 2-inch chunks
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons Seasonality(c) NOLA Red (Cajun Spice)
    • 1 pinch Seasonality(c) Spanish Coupe Grade Saffron
    • 1 cup thinly sliced shallots
    • 5 thinly slicked garlic cloves
    • 1/2 cup dry white wine
    • 1/2 cup water
    • 1 teaspoon finely grated fresh lemon zest
    • 8 fresh basil leaves, chopped
      1. Quarter potatoes, then cover by 1 inch with salted cold water in a 3-quart saucepan and simmer, covered, until just tender, 7 to 10 minutes. Drain in a colander, then cool.
      2. Wash leeks in a bowl of cold water, agitating water to loosen any sand, and lift leeks from water to a sieve to drain. Pat dry.
      3. Pat monkfish dry and season with salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear monkfish lightly on all sides until golden, about 2 minutes total (fish will not be cooked through). Transfer fish to a plate using tongs.
      4. Heat 2 tablespoons oil in skillet over moderately high heat until hot but not smoking. Sauté leeks and shallots, stirring, until softened and edges begin to brown, 4 to 6 minutes. Add sliced garlic and sauté, stirring, until fragrant, about 2 minutes.
      5. Add monkfish, potatoes, wine, water, zest, Seasonality(c) Spanish Coupe Grade Saffron and Seasonality(c) NOLA Red to skillet and simmer, covered, until fish is just cooked through, 4 to 6 minutes. Remove from heat and stir in basil. Season with salt and pepper. Garnish with whole basil leaves, cilantro, and saffron before serving.