Pan Roasted Monk Fish with Mushrooms and Scallions Recipe

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Pan roasted fillets are topped with a creamy scallion studded sauce.
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  • 1 tablespoon cooking oil
  • 1 tablespoon unsalted butter
  • 1 pound mushrooms - sliced
  • 4 green onions, bulb and green tops cut separately into 1/2 inch pieces
  • 3 cloves garlic - chopped
  • salt and pepper to taste
  • 4 medium monk fish fillets, can substitue halibut or salmon
  • 1/4 cup heavy cream
Container: medium oven proof skillet
10 mins
20 mins
30 mins
  • Heat oven to 450°.
  • In a oven proof skillet, heat oil and butter over medium heat.
  • Add mushrooms and cook until just starting to brown, 5-10 minutes.
  • Add in just the green onions bulbs, garlic, salt and pepper.
  • Stir and cook until the green onion bulbs start to soften, approximately 5 minutes.
  • Sprinkle fish with salt and pepper.
  • Place on top of the mushroom mixture and place the skillet in the oven.
  • Roast until the fish is done, approximately 10 minutes for 3/4 inch fillets.
  • Remove the skillet from the oven and remove the fish from the oven and set aside.
  • Place skillet back on the stove top on medium heat.
  • Add scallion tops and cream to the mushroom mixture.
  • Place the fish on a serving platter, top with the mushroom sauce and serve with a crusty bread.
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