Serves 4 to 6
2 pounds monkfish, cut into 2-inch steaks
Juice of 2 lemons
2 teaspoons white pepper
8 fresh sage leaves
2 teaspoons kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
About 1 1/2 cups unsearsoned bread crumbs
Place the steaks in a shallow dish and marinate in lemon juice and pepper for at least
1 hour, but not longer then 2 hours.
Combine the sage leaves, garlic, and kosher salt in a mortar, and use a pestle to grind into a
paste. Melt the butter with the olive oil in a heavy skillet over medium heat. Very slowly add the
sage paste, stirring constantly. When the paste is well integrated with the oil and butter, take the
monkfish steaks from the marinade (reserve the marinade) and coat them with the breadcrumbs,
pressing firmly to make sure the crumbs adhere to the fish. Cook slowly over medium heat, turning
once, until golden, 4 minutes on each side. Place on a warm platter.
Add the marinade to the skillet and stir to incorporate with the remains of the fish. Cook for
7 to 8 minutes over low heat to thicken it slightly into a sauce. Pour over monkfish and serve immediately.