Pan-Roasted Montauk Wild Striped Bass with White Bean Provencal Ragout

Monkfish:

4 6 oz. Monkfish fillets
4 Tbls. Butter, at room temperature.
Canola or Olive oil, enough to glaze sauté pan
Salt, to taste
Pepper, to taste

1. Season monkfish fillets with salt and pepper. Brush one side with room temperature butter.
2. Heat oil in a large sauté pan over high heat. When oil is lightly smoking, place fish in pan, buttered side down. Place pan in 425° oven for 6 – 8 minutes depending on thickness of fillets.
3. Remove monkfish from pan. Serve on top of White Bean Ragout.
4. Drizzle with Lemon Garlic Aioli.

White Bean Ragout:

1. Place white beans, olives, thyme, lemon confit, tomatoes, chicken stock in a heavy bottomed saucepan. Bring to a simmer and reduce liquid by half.
2. Whisk in butter a little bit at a time to thicken sauce.
3. Add Serrano Ham and Arugula.
4. Adjust seasoning.