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Monkfish Wrapped in Pancetta

Chefs of Santa Barbara City College Gourmet Dining Room
Chefs, front row from left: Suwan Lochanti, Tomoko Miura, Kim Bennett-Galvez, Cynthia Gonzalez; middle row from left: Tom Schmidt, Adam Abrams, Brett Stephen, Peter Pereda, Kimberly Lewis, Veronica Cahill; and top row from left: Ralph Marquez and Matthew Reddy.
6 slices of monkfish, 6-7 oz. each
12 oz. thinly sliced pancetta
1 tbsp. each chopped thyme, mint, parsley and tarragon
18 fresh mussels (scrubbed)
1 1/2 c. white wine
1 tsp. garlic, minced
1 pinch saffron
1 tsp. annatto seed
6 oz. dried Spanish sausage, diced
6 oz. cherry tomato halves
6 oz. leeks, diced
6 oz, fresh unsalted butter
salt and pepper to taste
Roll monkfish in fresh herbs and wrap in pancetta. Steam mussels in wine, garlic, annatto and saffron. Pan sear monkfish in olive oil and bake at 350° for 5 minutes. Remove and keep warm. In sauté pan, add leeks, tomatoes, sausage and mussel poaching liquid. Bring to a boil and add butter, stirring to incorporate. Pour over monkfish that has been arranged on warm plate, garnished with mussels. Serves: 6.

An interview with the Chefs of Santa Barbara City College Gourmet Dining Room:

Who or what inspired you to start cooking?
Mom, Granny, Wolfgang, self-preservation.

What is your signature dish?
Proscuitto-wrapped monkfish.

What is your favorite seasoning?
Cayenne because I like it hot, salt because it's basic.

What three ingredients do you always have on hand to cook with?
Cheese, butter and salt.

What is your most versatile cooking utensil or gadget?
Chef's knife.

Who does the cooking at home?
I do. Mom. Moi, bien sur.

What drink would you recommend to accompany your recipe?
Foxen Viognier or Montrachet.

What is your cooking motto?
Hot food hot! Good enough for Mom! If it moves, cook it!

What is the greatest compliment you've received for your cooking?
For seared sea bass, "I feel like I'm dining in Heaven!" For monkfish, "Mmm, good!"

Santa Barbara City College Gourmet Dining Room
721 Cliff Drive
Santa Barbara
965-0581, ext. 2773

Student-run bistro inspired by Chef Charlie's wine country cuisine.

5:30-9 p.m., Thurs/Fri
$$-$$$-10-20+



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