Grilled Monkfish With Fresh Salsa Recipes
GRILLED MONKFISH WITH FRESH SALSA
Make and share this Grilled Monkfish With Fresh Salsa recipe from Food.com.
Provided by Timothy H.
Categories Healthy
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the tomatoes, shallots, jalapeno, garlic, lime juice, cilantro and 1/4 teaspoon of salt. Set aside to let the flavors come together.
- Remove the dark membrane from the monk fish using a sharp knife. Place the fish in a glass dish and pour a splash of olive oil turning fish to coat.
- In a small bowl mix together cumin, chili powder, paprika and salt. Sprinkle over both sides of the fish and rub. Refrigerate for 30 minutes to 2 hours.
- Grill fish over medium-high heat, 5 to 7 minutes per side, depending on the thickness of the fish. Turn only once. Let the fish rest for 5 minutes, top with salsa and serve.
Nutrition Facts : Calories 309.3, Fat 3, SaturatedFat 0.5, Cholesterol 124.7, Sodium 795, Carbohydrate 16.4, Fiber 4, Sugar 5.1, Protein 54.7
HERB CRUSTED MONKFISH WITH ZUCCHINI SALSA
Steps:
- Method:
- To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
- To make the salsa, simply combine all ingredients gently together.
- Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
- To serve:
- Serve the fish with the zucchini salsa over the top and a fresh potato salad.
SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES
I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
- Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
- Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 4.4 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 3.8 g, Sodium 117.5 mg, Sugar 1.7 g
GRILLED SWORDFISH WITH SMOKY TOMATO-ANCHOVY SALSA
This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don't eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
- In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
- Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
- Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
- Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.
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