Braised Monkfish In Milfoil Yarrow Recipes

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MONKFISH PROVINCIAL



Monkfish Provincial image

A great recipe for monkfish or tilapia with garlic, tomatoes, mushrooms, and white wine. This is one of my mother's favorite recipes! Serve over pasta or rice.

Provided by Paul Kandel

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 11

salt and pepper to taste
Cajun seasoning to taste
½ cup all-purpose flour
1 ½ pounds monkfish fillets, roughly chopped
2 tablespoons olive oil
¼ cup butter
3 cloves garlic, minced
1 large tomato, diced
1 (8 ounce) package sliced fresh mushrooms
¼ cup dry white wine
1 tablespoon chopped fresh parsley

Steps:

  • In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
  • Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 16.8 g, Cholesterol 73.1 mg, Fat 21.3 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 8.3 g, Sodium 294.5 mg, Sugar 2.4 g

ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER



Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower image

Categories     Milk/Cream     Blender     Bean     Fish     Sauté     Curry     Cauliflower     Lentil     Fall     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 23

Sauce
4 1/2 cups small cauliflower florets (from about one 22-ounce head)
1 cup whipping cream
4 garlic cloves, chopped
1/8 teaspoon ground nutmeg
3 tablespoons (or more) water
Lentils and Browned Butter Cauliflower
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped peeled carrots
1/2 cup finely chopped celery
1 cup French green lentils (lentilles de Puy)*
3/4 teaspoon curry powder
3/4teaspoon paprika
2 3/4 cups water, divided
2 tablespoons (1/4 stick) butter
4 1/2 cups small cauliflower florets (from about one 22-ounce head)
Gremolata
1/3 cup chopped fresh Italian parsley
1 1/2 tablespoons grated lemon peel
Fish
4 6-ounce monkfish fillets (each about 1 inch thick), skin removed
1 tablespoon olive oil

Steps:

  • For sauce:
  • Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
  • For lentils and browned butter cauliflower:
  • Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
  • Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
  • For gremolata:
  • Mix parsley and lemon peel in bowl. Season with salt and pepper.
  • For fish:
  • Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
  • Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
  • *Available at specialty foods stores and some supermarkets.

MONKFISH à LA PROVENçALE



Monkfish à la Provençale image

Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could be more Provençale?

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1 very large eggplant (about 1 1/2 pounds), diced
Salt
5 tablespoons extra-virgin olive oil, plus more for oiling dish
2 medium onions, finely chopped
1 red bell pepper, seeded and cut in thin 2-inch lengths
1 green bell pepper, seeded and cut in thin 2-inch lengths
3 large garlic cloves, minced, plus 1 clove, sliced
2 large zucchini (about 1 1/4 pounds), diced
Black pepper
1 bay leaf, broken in half
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
1 large tomato, peeled, seeded and finely chopped
1 2-pound monkfish tail, skin off
2 shallots, minced
1 cup dry white wine
Slivered fresh basil leaves for garnish

Steps:

  • Heat oven to 425 degrees. Cover a baking sheet with parchment and place eggplant on top. Season with salt to taste and toss with 2 tablespoons olive oil. Place in oven on middle rack and roast for 15 minutes, stirring halfway through. Remove from oven and reduce heat to 375 degrees.
  • Heat 2 tablespoons olive oil in a heavy lidded skillet or casserole and add onions and pepper. Cook, stirring often, until just about tender, about 5 minutes.
  • Add minced garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add zucchini and roasted eggplant, and stir together. Season generously with salt and pepper and add 1/2 bay leaf, 1/2 teaspoon rosemary and 1/2 teaspoon thyme. When vegetables are sizzling, cover pan, reduce heat to low, and simmer 20 minutes, stirring occasionally. Stir in the tomato. Taste and adjust seasonings.
  • Meanwhile, oil a large baking dish or gratin (large enough to accommodate ratatouille and fish). Season monkfish on both sides with salt and pepper. Make a few slits in the top and insert garlic slices. Place fish in baking dish, rounded side up.
  • Sprinkle shallots around fish. Drizzle 1 tablespoon olive oil over fish and sprinkle with remaining rosemary and thyme. Break up remaining bay leaf into a few pieces and scatter over fish. Pour wine into baking dish and place in oven for 25 minutes.
  • Remove baking dish from oven and carefully transfer fish to the baking sheet you used for the eggplant. Pour off liquid in baking dish and discard.
  • Transfer ratatouille to baking dish and place fish on top. Return to oven and bake 10 to 15 minutes, or until fish is completely opaque and can be pulled from the bone. Monkfish won't flake apart like other white-fleshed fish; the texture is similar to cooked lobster. Remove from oven. Remove pieces of bay leaf, then garnish with basil and serve.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 10 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1862 milligrams, Sugar 16 grams, TransFat 0 grams

BRAISED MONKFISH WITH WILD MUSHROOMS AND CIPOLLINI ONIONS



Braised Monkfish with Wild Mushrooms and Cipollini Onions image

This recipe was provided by Tom Colicchio, a restaurant owner and head judge of the popular Bravo series "Top Chef."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 19

1 bay leaf
1 sprig fresh rosemary
3 sprigs fresh thyme
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 bulb fennel, trimmed and chopped
2 ribs celery, chopped
1 clove garlic, minced
2 cups red wine
2 cups Brown Chicken Stock
12 cipollini onions, peeled
1 1/2 pounds wild mushrooms, such as hen of the woods, morels, or porcini, trimmed
Coarse salt and freshly ground black pepper
4 pieces bone-in monkfish (8 ounces each)
2 tablespoons unsalted butter
2 sprigs fresh tarragon
1 tablespoon balsamic vinegar

Steps:

  • Wrap bay leaf, rosemary, 2 sprigs thyme, peppercorns, and fennel seeds in a piece of cheesecloth and tie to form a bouquet garni; set aside. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, fennel, celery, and garlic; saute until tender, 6 to 8 minutes. Pour over wine and stock, add bouquet garni, and bring to a boil. Immediately reduce heat to a simmer and cook until the liquid thickens to a sauce consistency, 45 to 60 minutes. Strain through a fine sieve, reserving liquid.
  • Place cipollini onions in a roasting pan over medium heat. Drizzle with 1/2 cup oil, and season with salt and pepper. Toss to combine. Cook for 5 minutes, add mushrooms, and cook until vegetables are tender; set aside.
  • Preheat oven to 375 degrees. In a large skillet, heat remaining 2 tablespoons oil over high heat. Pat fish dry with paper towels and season both sides with salt and pepper. Place in skillet and cook until browned on both sides.
  • Add reserved liquid to a Dutch oven. Whisk in butter, tarragon, remaining 2 sprigs thyme, and vinegar. Add mushroom mixture and fish. Cover, and transfer to oven. Cook until just heated through, 10 to 12 minutes.
  • Transfer fish to shallow bowls. Spoon sauce over fish, and serve.

BRAISED MONKFISH IN MILFOIL (YARROW)



BRAISED MONKFISH IN MILFOIL (YARROW) image

Categories     Fish

Yield 4 servings

Number Of Ingredients 6

2-3 small zucchini
several sprigs of milfoil (yarrow)
1 1/2 lbs. of monkfish
8 thin slices of smoked bacon
3 T. sweet butter
salt and pepper

Steps:

  • Peel the zucchini, cut in half lengthwise and scoop out seeds. Plunge into boiling, salted water and cook until tender. Drain, refresh, and drain again. Pick over, wash, rinse and pat dry the milfoil (yarrow). In a food processor fitted with a metal blade, combine the zucchini and the milfoil. Process until smooth; set aside. Cut the monkfish into 4 thick slices. Wrap the bacon around the fish and secure with string. Melt the oil and 2 T. of the butter in skillet over moderate heat. Add the fish and cook 4 mins on each side. Remove and keep warm. Pour off the fat and deglaze the pan with 2 cups water. Bring to a boil and reduce slightly until thickened. Add the remaining tablespoon of butter and season. Add any juices that are rendered by the cooked fish. On individual plates, place a small amount of the pureed zucchini and milfoil. Place the fish on top. Spoon the deglazed pan juices over the fish and season. Garnish with additional sprigs of milfoil if desired.

MONKFISH WITH SPINACH



Monkfish with Spinach image

Provided by Food Network

Yield 4 first course servings or 2 m

Number Of Ingredients 10

2 1/2 cups heavy cream
1 clove garlic, chopped
5 flat anchovy fillets, chopped
1 pound monkfish fillet (about 3 inches wide)
1/2 teaspoon salt
1/3 cup clarified butter
Instant or granulated flour
12 ounces fresh spinach
2 medium tomatoes (1/2 pound), finely minced
1 teaspoon sherry vinegar

Steps:

  • Prepare the sauce: Combine heavy cream with garlic and anchovies. Boil this down until it gets thick--approximately 1 hour. (If it seems too thick, thin it out with water, chicken stock or more cream.)
  • Cut the fillet into scallops and salt evenly on both sides. Allow them to sit for a half hour so that they will drain. After a half hour, dry off the liquid and brush off salt. Nick all around the edges of the fillets with a sharp knife. This allows the fillets to stay flat and cook more evenly.
  • Heat the clarified butter in a saute pan. Coat fillets with instant or granulated flour, and then saute in clarified butter. The fillets should develop a crunch on the outside.
  • Lightly steam the spinach and place on a plate. Dry off fillets on a towel and place them on a nest of spinach.
  • Combine the minced tomatoes and the sherry vinegar and place the mixture on top of the fish.
  • Drizzle cream sauce on top of the tomato concasse and then drape sauce around the plate.
  • Wine: A young, fruity Saint Amour Beaujolais from Georges DuBeouf

BRAISED MONKFISH NICOISE



Braised Monkfish Nicoise image

I made this recipe years ago and it is very nice and savory. It's excellent with rice or mashed potatoes. If the olives have pits you can smash then to remove pits.

Provided by nsomniak6

Categories     European

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 10

5 monkfish fillets (about 2 lbs.)
2 tablespoons pan searing flour
4 tablespoons pure olive oil
4 garlic cloves, finely sliced
1 small chopped onion
1 (14 ounce) can tomatoes with basil, diced
1 cup pitted black nicoise olive
1/2 cup reduced-sodium chicken broth
1 sprig fresh marjoram
salt and pepper

Steps:

  • Lightly dust monkfish with pan-searing flour.
  • Heat oil on MEDIUM in large braising pan. Brown monkfish lightly on all sides, 4-6 minute Remove monkfish; set aside. Discard all but 1 Tbsp oil.
  • Lower heat to MEDIUM-LOW; add garlic and onions. Cook 2-3 min, stirring frequently. Add tomatoes and olives; cook 2-3 minute Add broth and marjoram sprig and return monkfish to pan. Bring to simmer and cover; cook 20-25 min, until fish reaches internal temp of 140 degrees. Check by inserting thermometer into thickest part of fish.
  • Transfer fish to clean plate; continue to simmer sauce 5 min, until desired thickness. Season to taste with salt and pepper. Pour sauce over fish.

Nutrition Facts : Calories 251.8, Fat 23.1, SaturatedFat 3.2, Sodium 404.5, Carbohydrate 10.9, Fiber 2, Sugar 1.1, Protein 2.2

MONKFISH WITH TOMATOES AND OLIVE OIL



Monkfish With Tomatoes and Olive Oil image

Provided by Florence Fabricant

Categories     dinner, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds monkfish
Juice of 1 lemon
Salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
2 tablespoons fresh bread crumbs
1 small onion, chopped
2 cloves garlic, minced
2 medium-sized ripe tomatoes, chopped
1 tablespoon minced fresh basil

Steps:

  • Slice monkfish into medallions about one-inch thick. Place in a dish, sprinkle with lemon juice and season with salt and pepper.
  • Heat one tablespoon of oil in heavy skillet, add bread crumbs and saute until they are golden. Remove from pan and wipe out pan.
  • Heat another two tablespoons of the olive oil in the skillet. Add onion and saute over medium heat until tender. Add garlic and saute briefly, then add tomatoes. Stir tomatoes in with other ingredients for a minute or two, just enough to warm them without cooking them through. Remove vegetables from pan.
  • Add one more tablespoon of the oil to pan and cook the monkfish over medium heat, about three minutes on each side, until just cooked through. The monkfish will probably not take on any color. Arrange monkfish medallions on a warm platter or on individual plates.
  • Return tomato mixture to skillet, add remaining two tablespoons of oil, stir, season with salt and pepper and add basil. Pour this mixture around the medallions of fish. Sprinkle the fish with the bread crumbs and serve.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 3 grams

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