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1
In a small bowl, combine salt, pepper, thyme, orange zest, and olive oil.
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2
Add red wine and mix well.
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3
Place in plastic bag with monkfish, seal and marinate in the refrigerator for 24 hours.
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4
Preheat the oven to 350 degrees F. Heat the butter in a nonstick pan.
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5
Add the garlic and saute in butter until lightly golden.
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6
Add mushrooms and cook until the water has evaporated.
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7
Season with salt and pepper and cool.
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8
With an apple corer, make a hole lengthwise through the potato saving the core.
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9
Fill the potato with enough mushroom filling to pack the inside of the potato.
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10
Cut the ends of the cores off and use as caps to seal off the ends of the potato.
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11
Rub olive oil, salt and pepper on the potatoes.
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12
Wrap in foil and bake for 45 minutes.
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13
Prepare sauce by reducing red wine, balsamic vinegar, shallots, and bay leaf until lightly thickened.
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14
Add the veal stock and bring to a simmer.
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15
Strain, whisk in cold butter and season with salt and pepper.
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16
Remove fish from the marinade.
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17
Pat dry and season with salt.
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18
In a large skillet, heat 4 tablespoons olive oil until very hot over high heat.
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19
Add fish and brown on all sides.
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20
Finish cooking in the oven until fish is cooked through, about 8 to 10 minutes
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21
Saute spinach with olive oil in a large pan until wilted and season with salt and pepper.
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22
Place the spinach in piles in the center of 2 large plates.
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23
Place the fish around the spinach at the12 and 6 o'clock positions.
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24
Cut potatoes on the bias trimming the ends to lay flat and place at 9 and 3 o'clock positions.
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25
Pour the wine sauce over the fish and serve.
