Roasted Monkfish with Leeks


I made this the other night with monkfish obtained at the Saratoga Farmers Market from Pura Vida Fisheries on Long Island. The leeks were from Pleasant Valley Farm also via the Saratoga Farmers Market. The dried herbs were from Penzey’s  and the cream from Battenkill Creamery.


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4 Responses to Roasted Monkfish with Leeks

  1. suzanne says:

    this sounds and LOOKS so good. Your photo is superb–I need some hints on how you get the lighting so good. In the meantime I will be trying this recipe after I shop at the market this Saturday! (I too have been sampling the variety at Pura Vida table–loved the blue fish a few weeks ago that I did basted in Saratoga Garlic’s Sambali Chili Aioli, breaded, and baked with a little thyme….. we are so lucky to have these culinary opportunities at home!

  2. Chef Lou says:

    Looking at lovely young leeks from Union Sq. greenmarket, NYC where Pura Vida has a booth. La Lotte & les poireaux is so very French! I must now go get some bellyfish. See you at the Travers.

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