and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes

With the summer crowds gone, it's time to go back to some of our favorite coastal spots. That has to include Jamestown Fish. Here, chef Matthew MacCartney prepares fresh seafood and grilled pizza just steps from Narragansett Bay.

MacCartney has graciously shared one of his contemporary seafood recipes, which is perfect for a family meal. It will help picky eaters and children appreciate fish as it is a very approachable dish. It looks like chicken fingers, but it offers fresh, seasonal tomatoes and corn, which elevate it to an elegant dish for company, too.

Monkfish is easy to find locally, but you can use any fish you favor; MacCartney suggests swordfish or any white fish.

Watch the video and follow along with the full recipe below.


Jamestown Fish Monkfish with Polenta Crust

- 1 pound monkfish, tails cleaned (see note)

- 8 ounces corn kernels, off the cob

- 12 cherry tomatoes

- 8 ounces chanterelle mushrooms, or any exotic mushrooms

- Olive oil

- 1 cup fine polenta

- Salt and pepper

- 1 bunch basil leaves, chopped

Clean the monkfish tails and slice into medallions about 3/4-inch thick.

Cut the corn off the cob and saute in a tablespoon of olive oil.

Roast the cherry tomatoes in the oven at 300 degrees for 30 minutes.

Clean and saute the chanterelles.

Dredge the monkfish medallions in the polenta, which has been salted and peppered.

Heat a nonstick or iron pan and add oil to the pan.

Sear the monkfish in the pan on medium flame, being careful not to burn the cornmeal. Turn the medallions after one minute and cook another 30 seconds. Remove from pan and set on paper towels to drain.

Combine the vegetables and season to taste. Add the basil and divide up on four plates. Place the cooked monkfish medallions on top of each plate and serve.

Serves: 4

Note: Dave's Marketplace stores often carry monkish. But you can use any fish of your choice.