It's been at least 10 years since I had this dish at a little Italian restaurant named Enzo's in Lawrenceville, New Jersey and I say that its been about 9 years and 11 months too long.
The marinara is in the slow cooker for 6-8 hours. It smells fantastic in here.
Usually when I do a dish like this where I don't have my own personal recipe or are following something I found in a book or magazine, I look online for a base but unfortunately I haven't been able to find any Monkfish Parm recipes. I suppose that's a good thing. More freedom for me.
Today's kitchen soundtrack:
"Falling Apart" by Woods Of Ypres
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