Grilled Monkfish
Red Butcher Polenta Cake, Garleek Sauce, Garleek Greens
Chef Bart Hutchins of Butterworth’s | Washington, D.C.
Adapted by StarChefs | January 2026 | Photo: Will Blunt
INGREDIENTS
Garleek Sauce:
1 tablespoon unsalted butter
2 shallots, diced
1 head garlic, halved crosswise
1 bunch garleeks, bulbs and greens seperated
White verjus
Fish stock
½ pound diced unsalted butter
1 tablespoon hondashi
Kosher salt
Red Butcher Polenta Cake:
Unsalted butter
Minced garlic
Fish stock
Finely milled cornmeal
To Assemble and Serve:
Yield: 1 serving
One 6-ounce monkfish fillet
Kosher salt
Ground white pepper
Unsalted butter
METHOD
For the Garleek Sauce:
In a saucepan over low heat, melt 1 tablespoon butter. Add shallots, garlic, and garleek bulbs. Cook until alliums are softened and lightly caramelized. Increase heat to high. Deglaze pan with verjus. Cook until liquid is reduced by half. Add fish stock. Cook until liquid is reduced by half. Remove from heat and strain. Transfer liquid to a Vitamix Commercial blender. Blend on high speed. Add diced butter, one cube at a time, blending after each addition until mixture is fully emulsified. Add hondashi and garleek mixture. Blend until a vibrant green color is achieved. Season with salt. Transfer to a saucepan over low heat and keep warm.
For the Red Butcher Polenta Cake:
In a saucepan over low heat, melt butter. Add garlic and sauté until aromatic. Remove from heat and set aside. In a large stockpot, bring fish stock to a simmer. Working in batches, add cornmeal, stirring constantly. Reduce heat to low and cook, stirring continuously, until polenta is tender and fully hydrated. Taste and adjust seasoning with salt. Transfer mixture to a sheet tray. Using an offset spatula, smooth to even out. Refrigerate overnight.
To Assemble and Serve:
Prepare and heat a grill to maximum heat. Place Red Butcher Polenta Cake on a clean work surface. Slice in squares and set aside. Generously season fish with salt and white pepper. Grill until 75-percent cooked through. Flip and grill until desired doneness is achieved. Remove from heat and let cool. In a sauté pan over medium heat, melt butter. Add 1 Red Butcher Polenta Cake and sear on both sides until golden brown. Transfer to the center of a shallow serving bowl. Top with grilled fish. Spoon Garleek Sauce around fish, creating a moat. Garnish with reserved Garleek Sauce greens.
