Sober January has come and gone, but that muffin top is hanging tough. (Lesson learned: Abstinence is futile.)
We vote for the small-change approach. Mark Goldberg, executive chef at Park, whipped up a cold-weather Italian favorite that swaps monkfish for veal and throws in a couple of superfoods for good measure. Accompanying glass of red strongly recommended.
Monkfish Osso Buco with Roasted Yams, Spinach, and Mulled Cider
For the mulled cider
2 c. apple cider
1 cinnamon stick
1 clove star anise
Zest of 1 orange
For the osso buco
2 med.-size garnet yams
3 tbsp. extra virgin olive oil, plus extra to taste
¼ tsp. ground allspice
¼ tsp. ground cinnamon
4 10-oz. bone-in monkfish portions (ask your fishmonger to clean and cut portions straight through the bone so they resemble a traditional osso buco cut)
2 c. mulled cider
2 tbsp. butter
2 c. baby spinach
½ red onion, sliced thin
Salt and pepper, to taste
1. Combine all cider ingredients in a pot and simmer 10 minutes. Strain spices and reserve.
2. Peel and dice yams into 1-inch cubes. Toss in a bowl with 2 tbsp. oil and sprinkle with spices, salt, and pepper.
3. Place on a tray and bake at 400° until soft and starting to brown (about 20 minutes). Set aside.
4. Heat a large, heavy pan and add remaining oil. Season monkfish with salt and pepper and place into pan. Brown on both sides, then place pan into oven at 400° for 6-9 minutes. (The fish is done when a thin knife can easily be pushed through the meat.)
5. Remove from oven and pour off any oil. Return pan to medium heat and add mulled cider. Let it reduce by about half (which it will do very quickly), then add butter and swirl in. Baste monkfish and turn off heat.
6. In a bowl, combine spinach, red onion, and yams. Drizzle with olive oil and season with salt and pepper.
7. Divide spinach salad into four bowls. Top each with a piece of monkfish and pour some sauce over the fish.
For more comfort dishes, head to Park, 59 JFK Street (617-491-9851 or parkcambridge.com).
Photo: Courtesy of Park