There’s a certain magic in transforming the humble into the sublime. Take corn. You can boil it, butter it, and eat it off the cob over the sink in a messy, joyful ritual. Or… you can simmer it with a shallot, purée it into liquid velvet, and create a golden pool of sweetness that tastes like the very essence of summer. This dish is the latter. It feels fancy, I won’t lie. The first time I plated it, my husband looked at me like I’d grown a second head. But beneath the restaurant-style presentation lies a deceptively simple truth: it’s all about celebrating a few incredible ingredients. The monkfish, often called the “poor man’s lobster,” is meaty and holds its own against bold flavors. The corn purée is sweet comfort. And the bacon vinaigrette? That’s the smoky, salty, tangy wake-up call that ties the whole dream together. This is a dish to make when you want to impress, but also when you want to treat yourself to the profound satisfaction of creating something beautiful.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 mins | 25 mins | 55 mins | 2 people | Medium |
Why You’ll Love This Recipe
- The “wow” factor is through the roof. The presentation is stunning, yet the techniques are approachable.
- The textural contrast is incredible. Silky purée, firm seared fish, crispy bacon, and sharp greens.
- It’s a celebration of summer corn. It takes a classic ingredient and elevates it to new heights.
- The sweet, smoky, and salty balance is absolutely perfect in every single bite.
Grab These
For the Sweet Corn Purée:
- 2 cups fresh corn kernels (from about 2-3 large ears, please use fresh—frozen just won’t sing the same song)
- 1 small shallot, finely chopped
- 1 cup whole milk
- ½ cup heavy cream
- 2 tbsp unsalted butter
- Salt and white pepper (black pepper will leave little specks, but use it if it’s all you have)
For the Monkfish & Vinaigrette:
- 1 lb monkfish tail, trimmed of all grey membrane and sinew (ask your fishmonger to do this!)
- Salt and black pepper
- 2 tbsp olive oil
- 4 slices thick-cut applewood smoked bacon, diced
- 2 tbsp apple cider vinegar
- 1 tsp whole-grain mustard
- 1 tbsp finely chopped chives
- 2 cups lightly packed arugula or watercress
Let’s Make It
First, let’s create our golden foundation: the corn purée. In a saucepan over medium heat, melt the butter. Add the chopped shallot and a pinch of salt, and cook until it’s soft and translucent, about 3-4 minutes. Don’t let it brown. Add the corn kernels, milk, and cream. Bring it to a gentle simmer and let it cook for 10-12 minutes, until the corn is very tender.
Now, carefully transfer the mixture to a blender. Please, for the love of all that is holy, remove the little center cap from the blender lid and cover the hole with a clean kitchen towel. Hot liquids in a sealed blender can create a pressure bomb that ends in a painful, messy tragedy. Blend on high until it’s perfectly, utterly smooth. This will take a couple of minutes. Then, for the silkiest texture, strain it through a fine-mesh sieve back into the pan, pressing on the solids with a spatula. Discard the pulp. Season with salt and a pinch of white pepper. Keep it warm over the lowest possible heat, giving it an occasional stir.
Now, the monkfish. Pat it completely dry—this is non-negotiable for a good sear. Cut it crosswise into 4 thick medallions. Season them generously on all sides with salt and pepper. Heat the olive oil in a heavy skillet (cast iron is perfect) over medium-high heat until it shimmers. Carefully place the monkfish medallions in the pan. Do not crowd them. Sear, undisturbed, for 3-4 minutes, until you have a deep golden-brown crust. Flip and cook for another 3-4 minutes, until the fish is just cooked through and feels firm to the touch. It should have an internal temperature of about 135°F (57°C). Remove the fish to a plate to rest.
Without wiping out the pan, reduce the heat to medium and add the diced bacon. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat. Use a slotted spoon to remove the bacon bits to a paper towel, leaving the glorious bacon fat in the pan.
Off the heat, carefully add the apple cider vinegar and the whole-grain mustard to the hot bacon fat. It will sizzle and sputter—that’s the sound of flavor being made. Whisk it together; this is your vinaigrette base. Stir in the chopped chives.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 680 kcal |
| Protein | 42g |
| Carbohydrates | 25g |
| Fat | 45g |
| Fiber | 3g |
| Sugar | 10g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Seared Scallops: Swap the monkfish for large sea scallops. They pair beautifully with the corn and bacon.
- Herbaceous Twist: Stir 1 tablespoon of fresh tarragon or basil into the corn purée right before serving.
- A Touch of Heat: Add a tiny pinch of smoked paprika or cayenne to the corn purée for a gentle warmth.
Serving Ideas
Spoon a generous pool of the warm corn purée onto the center of each plate. Place two monkfish medallions slightly off-center on the purée. Quickly toss the arugula in the warm bacon vinaigrette in the skillet just until it wilts slightly. Arrange the dressed greens next to the fish. Scatter the crispy bacon bits over everything. Serve immediately. It’s a dish that demands a crisp, oaky Chardonnay or a Sancerre.
Storage & Reheating
The corn purée can be made a day ahead and gently reheated. The monkfish is best cooked and eaten immediately. The bacon vinaigrette can be made and stored separately; warm it gently before using.
My Two Cents
The single most important step for the monkfish is removing the tough, grey membrane. If you leave it on, it will contract dramatically in the heat and curl your beautiful medallions into a tight, rubbery fist. It’s a bit of a chore, but use a sharp paring knife and slide the blade just under the membrane, pulling it away. Your fish will cook evenly and stay beautifully flat. It’s the difference between a triumph and a tragedy.
You Asked, I’m Answering
“My corn purée is too thick!”
No problem! Just whisk in a little extra warm milk or cream until it reaches a silky, pourable consistency. It thickens as it sits, so you’ll almost always need to adjust it before serving.
“I’m nervous about blending hot liquid. Any other way?”
You can absolutely use an immersion blender right in the pot. It won’t be quite as silky-smooth, but it’s far safer and still gives a gorgeous result. Just blend for a solid 2-3 minutes.
“Can I use a different fish?”
Halibut or cod would work, but they are more delicate. You won’t get the same meaty, lobster-like bite, but the flavor combination will still be wonderful. Just adjust the searing time downward as they cook faster.