Makes 4 servings
1 ½ pounds monkfish, bone removed and cut into 8 round medallions
Kosher salt and freshly ground black pepper
1 cup Wondra flour or all-purpose flour
¼ cup extra-virgin olive oil, plus 3 tablespoons
1 red onion, thinly sliced
1 bunch kale, chiffonade
4 baby artichokes, trimmed, sliced paper thin and in acidulated (lemon) water
¾ cup dry white wine
2 tablespoons tiny capers
Juice of 1 lemon
1 bunch flat-leaf parsley, finely shredded
Season the fish medallions well with salt and pepper. Place the flour in a shallow bowl or on a plate. Dredge each piece of fish in the flour, patting off the excess.
In a 12- to 14-inch sauté pan, heat ¼ cup of the olive oil over high heat until smoking. Working in batches, if necessary, to avoid overcrowding the pan, cook the monkfish in the hot oil, turning once to brown both sides evenly and cook through, about 4 minutes per side.
Meanwhile, in a separate sauté pan, heat 2 tablespoons of olive oil over medium high heat and cook the onion for about one minute, until softened slightly. Add the kale to the sauté pan and cook until just slightly toasted, about 3 minutes, and season with salt and pepper.
Remove from heat and set aside.
Drain the artichokes and season with salt and pepper, then add them to the sauté pan with the monkfish, making sure to place them on the bottom of the pan. Add white wine to the pan and swirl for about one minute. Add the capers, lemon juice, and parsley. Stir and remove from heat.
Spoon the kale onto the plate, place the monkfish medallions on top of the kale, and then spoon the sauce and artichokes over the top.