Braised Monkfish Nicoise Recipes

BRAISED MONKFISH WITH WILD MUSHROOMS AND CIPOLLINI ONIONS

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 NICOISE

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.

MONKFISH IN MISO

Steps:

• Heat oils in a skillet or wok. Add ginger and stir fry a few seconds or until you can smell it, add garlic and mushrooms and stir fry a few moments. Add sugar, mirin and fish. Cover and simmer over low heat until fish is just cooked through, about 5 minutes.
• Remove from heat and add dissolved miso. Mix well, season to taste with salt and crushed red pepper; stir in scallions and cilantro; serve over brown rice.

MONKFISH PROVINCIAL

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.

MONKFISH FILLETS DIJON STYLE

Steps:

• Preheat the oven to 450 degrees.
• Select a baking dish large enough to hold the monkfish fillets in one layer without crowding. Pour olive oil over the bottom. Turn the fillets in the oil to coat well all over. Sprinkle with salt and pepper. Brush the fillets with mustard. Scatter onions and garlic around the fillets.
• Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.
• Place the baking dish in the oven and bake 15 minutes. Baste the fillets and return to the oven. Continue baking about 5 minutes. Swirl the butter in the sauce. Sprinkle with parsley and serve.

MONKFISH ROASTED WITH HERBS AND OLIVES

Steps:

• Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
• Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
• Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
• Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
• Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.