Catalan-Style Rum-Flambéed Monkfish with Caramelized Onions

1. Caramelize the Onions

In a large skillet, heat the olive oil over medium heat. Once the oil is warm, add the sliced onions and sauté them slowly for about 30 minutes. This process requires patience, but it’s essential as the slow cooking will enhance the natural sweetness of the onions. You’ll know they’re ready when they become very soft and turn a dark golden brown.

2. Prepare the Monkfish

While the onions are caramelizing, season the monkfish fillets lightly with salt. When the onions are almost done, nestle the fillets into the skillet with the caramelized onions. Cook the fish for about 8 minutes, turning them halfway through. Gentle cooking here is key to ensuring the fish remains tender and moist.

3. Flambé the Rum

In a small pan, heat the rum until it’s warm but not boiling. Carefully ignite the rum using a long match, and then allow the flames to die down naturally. This step not only adds a dramatic touch but also enhances the flavor of the dish.

4. Combine and Serve

Pour the flambéed rum over the fish and onions in the skillet. Let the flavors meld together for a minute, then remove the fish from the skillet. Serve the monkfish fillets topped with the rich, caramelized onions, and enjoy this delightful Catalan-inspired dish.