Italian Style Monkfish Bake Recipes

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ROASTED FISH ITALIAN STYLE



Roasted fish Italian style image

Jazz up white fish, Italian-style

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 6

4 fillets of firm white fish
1 tbsp olive oil
500g cherry tomatoes
50g black olive
25g pine nut
large handful of fresh basil leaves

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Take the fish fillets with the skin on, and season with salt and pepper. Heat the olive oil in a large pan and cook the fillets skin side down for 2-3 minutes until just crisp. Transfer to a large roasting tin, skin side down.
  • Cut the cherry tomatoes in half and scatter around the fillets. Cut the olives in half and scatter over the tomatoes, followed by the pine nuts. Season.
  • Put the tray in the oven and bake for 12-15 minutes, until the fish is tender. Remove from the oven and scatter the tomatoes with a the basil leaves. Spoon onto four warm plates and top each with fish. Drizzle with a little extra virgin olive oil.

ITALIAN STYLE MONKFISH BAKE



Italian Style Monkfish Bake image

Make and share this Italian Style Monkfish Bake recipe from Food.com.

Provided by Dancer

Categories     Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs mussels or 2 lbs lobsters
onion
celery
green pepper
1 (14 1/2 ounce) can stewed tomatoes (Italian Style)
grated cheese

Steps:

  • Sauté onions, celery, and green pepper until tender; then add stewed tomatoes and monkfish.
  • Bake in oven at 350° for 20 minutes.
  • Before the dish is done, add grated cheese to the top layer and finish baking (5 minutes approximately).

SPANISH MONKFISH CASSEROLE



Spanish Monkfish Casserole image

Make and share this Spanish Monkfish Casserole recipe from Food.com.

Provided by Dancer

Categories     Squid

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3 squid, cleaned and sliced into pieces
6 clams in shell
12 pieces shrimp
1 lb monkfish, cut into pieces
24 snails
1 green pepper, diced
1 can artichoke heart, rough chopped
3 tomatoes
1 clove garlic, chopped
2 cups rice
4 cups water or 4 cups chicken stock
1 pinch saffron
6 ounces green peas
salt and pepper, to taste
parsley (optional)

Steps:

  • In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid.
  • Add enough water to do the cooking.
  • Simmer for 8-10 minutes.
  • Add remaining seafoods and rice.
  • Pour in water or chicken stock.
  • Add salt, pepper and saffron.
  • Stir all ingredients well and simmer for 15 minutes.
  • A sprinkle of parsley at the end will improve flavor.
  • Let the hot casserole stand for about 10 minutes before serving.

Nutrition Facts : Calories 829.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 491.7, Sodium 490.1, Carbohydrate 92.1, Fiber 5.2, Sugar 5.6, Protein 90

MONKFISH COOKED IN A PAPER BAG



Monkfish Cooked In a Paper Bag image

Provided by Craig Claiborne

Categories     dinner, main course

Time 50m

Yield 10 servings

Number Of Ingredients 10

1 1/2 pounds skinless, boneless monkfish fillets, or another firm-fleshed, nonoily white fish like black bass or cod
2 tablespoons finely chopped Italian parsley
1 tablespoon finely minced garlic
1 tablespoon rosemary leaves, finely chopped
2 tablespoons olive oil
1/3 cup dry white wine
Salt to taste, if desired
Freshly ground pepper to taste
2 to 3 small to medium-size leeks
Steamed mussels for garnish, optional (see mussel recipe)

Steps:

  • Prehea oven to 350. Put the fillets in a mixing bowl, and add the parsley, garlic, rosemary, oil, wine, salt and pepper. Stir well.
  • Trim off the root end of each leek. Split the leeks partly in half lengthwise, cutting to within an inch of the base. Rinse between each layer to wash away any sand. Cut the leeks crosswise into 2 1/2-inch lengths. Cut these pieces lengthwise into very thin julienne strips. There should be about 2 cups.
  • Lay out a length of parchment paper or aluminum foil, measuring about 30 inches by 15 inches, on a baking sheet. Place the fish pieces and their sauce in the center of the paper or foil. Top the fish with the leeks. Fold over the edges of the paper or foil compactly, and seal the sides as tightly as possible. Place the baking sheet in the oven, and bake at 350 for 20 minutes or until the bag is well-puffed.
  • Carefully open the bag - beware of the steam - and garnish the top of the dish with mussels, if desired.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 1 gram

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES



Seared Monkfish with Balsamic and Sun-Dried Tomatoes image

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

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 10

⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon sun-dried tomato oil
2 cloves garlic, minced
½ teaspoon white sugar
2 (12 ounce) monkfish tail fillets
1 pinch salt and ground black pepper to taste
1 tablespoon butter
2 tablespoons minced fresh parsley

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

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