Flay's Monkfish Makeover

Monkfish is not the most attractive fish in the ocean. But The Early Show resident chef Bobby Flay says not to be fooled by its not-so-pretty face because it is truly one of the most delicious fish you can find on the market.

What is monkfish?

Known as "the Poor Man's Lobster," this fish with long sharp teeth, an enormous head and an antenna used for luring small fish is one of the most tasty and versatile meat on the market; only the tail section of a monkfish is utilized.

The following is his recipe:

Roasted Monkfish with Roasted Tomato Sauce & Saffron Aioli
Serves: 4

Roasted Tomato Sauce:
6 plum tomatoes, halved and seeded
Olive oil
Salt and pepper
Fresh thyme sprigs
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 cup dry white wine
2 cups fish stock or bottled clam stock
1 tablespoon cold unsalted butter
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley

Method:

1. Preheat oven to 400 degrees F. Place tomatoes on a baking sheet; cut side up. Drizzle with a few tablespoons of olive oil, season with salt and pepper and top with several sprigs of thyme. Roast the tomatoes until dried and soft, about 30-35 minutes. Transfer to a blender and blend until smooth.
2. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the shallots and garlic and cook until soft. Add the wine and cook until completely reduced. Add the stock and the pureed tomatoes and cook until reduced by half. Stir in the cold butter, season with salt and pepper and fold in chopped thyme and parsley.

Place vinegar in a small saucepan and bring to a simmer. Add the saffron, remove from the heat and let steep for 10 minutes. Place the mayonnaise in a small bowl, add the vinegar/saffron mixture along with the honey and stir to combine. Season with salt and pepper. Refrigerate for at least 1 hour before serving.

Monkfish:
2 (1-pound) monkfish tails trimmed
Olive oil
Salt and freshly ground black pepper

Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in the oven roast for 12 to 15 minutes.