Oat Crusted Monkfish Medallions – A New Irish Tradition?

Here in Ireland, we really struggle with ‘original Irish recipes’. Any discussion on traditional cuisine usually ends up in a culinary cul-de-sac with everybody agreeing that bacon and cabbage is the high point while boxti and coddle bring up the rear. A ‘pint of plain’ being the tipple of choice to accompany most everything. It’s not very inspiring. The principal reason for the lack of traditional culinary diversity is tied to our history. We were, for a long time, a peasant nation, doffing our caps to our masters while eating potatoes to survive. We barely subsisted on small holdings while absentee landlords from across the pond extracted what wealth the country had.