Monkfish with Caper Brown Butter Sauce

Happy 4th of July!  It's undoubtedly much better weather here in Indianapolis than it was in Philadelphia on 7/4/1776.  The weather, in fact, is why I'm so late with this post.  We decided to work on the garage today.  After several hours in the office, we dug in.  Now, both cars are out in the driveway instead of one.  But, in the event of a hail storm we could have both in the garage in about 15 minutes.  A couple of hours tomorrow and we'll pretty much have it done.  One more thing off our list!!!

A couple of weeks ago I was invited to join a group called Weekend in a French Kitchen.  You can do recipes from two different cookbooks each week.  Or from one.  Or from none.  I chose to do both for this weekend.  Except we couldn't find skate.  The manager of the fish market told us monkfish was a great substitute.  It may have been because they had a surfeit of it or it may have been what he thought.  At any rate, it was an excellent choice.  The recipe we were to use was Skate with Brown Butter and Capers from the Café Boulud cookbook.  Now, the interesting part is that we're not to post the actual recipe.  That's a first for me. 

We really loved this dish.  It's in two parts. One, you poach the fish.  And, two, you make a brown butter caper sauce.  Then, you plate the fish with the sauce and fresh parsley and some boiled potatoes.  Simple and delicious.