MAGNIFICENT ROASTED MONKFISH
This recipe calls for monkfish, but I am sure it would work as well with another firm white fish, i.e.cod. It is wonderful served with garlic mash potato and arugula with a little balsamic vinegar drizzled over the fish and arugula.
Provided by ChefDebs
Categories < 60 Mins
Time 44m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400*.
- In a food processor put the sun dried tomatoes with half their oil,and the basil leaves and blend until smooth.Add the remaining sun dried oil whil blending.
- You will need 4 A4 size pieces of greaseproof paper.Lay 4 slices of parma ham snuggly next to each other on each piece paper.
- Divide your paste into 4, smearing over the ham. Then place the fish at one end,season and using the greaseproof paper, fold and roll up.
- Remove paper and carefully move to an oiled baking dish.
- Bake in the oven for 20 minutes.
Nutrition Facts : Calories 277.4, Fat 11.1, SaturatedFat 1.8, Cholesterol 49.6, Sodium 187.4, Carbohydrate 14.2, Fiber 4.1, Sugar 0.1, Protein 32.1
OVEN ROASTED MONKFISH WITH CLAMS AND MERGUEZ SAUSAGE
Steps:
- For the monkfish: Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes.
- For the potatoes: Preheat oven to 400 degrees. Toss potatoes in olive oil in season with salt and pepper to taste. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown. .
- For the sausage: Preheat grill or grill pan. Grill the sausage until golden brown and cooked through. Let rest and cut into 1/2-inch slices.
- For the clam broth: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 2 minutes. Increase the heat to high, add wine and cook until reduced. Add broth and bring to a boil. Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl. Cook the broth until reduced by half. Add the tomatoes and cook for 2 minutes. Whisk in the butter, add the scallions and season with salt and pepper to taste.
- Assemble: Cut the roasted monkfish into 4 pieces. Place a small amount of spinach in each bowl. Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge. Ladle broth over and garnish with fresh parsley.
ROASTED MONKFISH
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Season fish with salt and pepper.
- Heat 2 tablespoons of the olive oil in a large nonstick skillet. Over high heat, cook one side of the fish until golden brown, about 1 minute. Turn, and brown the second side. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
- Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil. Roast for 5 minutes. Remove the fish to a serving platter and keep warm.
- Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half. Stir in the remaining olive oil to bind the sauce.
- Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 912 milligrams, Sugar 3 grams
ROASTED MONKFISH
Moderately firm-textured monkfish is just sturdy enough to stand up to a very hot oven. Other fish, such as mahi mahi, halibut, and grouper, can be used here too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees.
- Heat the oil in a skillet over high heat until hot but not smoking. Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes. Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
- Transfer the fish to a warm plate and set aside. Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan. Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
- Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.
ROAST MONKFISH
THIS RECIPE COMES FROM THE SOROLLA RESTAURANT IN THE LAS ARENAS HOTEL IN VALENCIA. THE CUISINE OF THIS ESTABLSHMENT IS A LIVING CUISINE, ONE ADAPTING ITSELF TO THE SEASON AND WHAT IS AVAILABLE IN THE MARKET WHILE ALWAYS REMAINING FOCUSED ON THE SATISFACTION OF ITS GUESTS.
Provided by valenciacity
Time 5h
Yield Serves 4
Number Of Ingredients 24
Steps:
- MAKE PORTIONS BY DIVIDING THE MONKFISH IN TWO 100 GRAM SECTIONS. COOK THE WHOLE POTATOES IN THE FISH STOCK. BLANCH THE GREEN BEANS AND SAUTE WITH THE POTATOES.
- SCORE THE FISH AND ADD TO THE VEGETABLES PAN, BASTE WITH THE SAUCE AND HEAT EVERYTHING TOGETHER.
- FOR THE SAUCE, FRY A TABLESPOON OF THE PASTE BASE, BASTE WITH THE FISH STOCK AND REMOVE FROM HEAT, ADD THE PEAR PUREE AND GARLIC MAYONNAISE, CONTINUE BEATING WITH A WHISK SO THE INGREDIENTS DO NOT SEPARATE, STRAIN AND RESERVE.
- FOR THE GARLIC MAYONNAISE, MAKE A PUREE OF ROASTED GARLIC WITH THE EGG YOLKS AND DRIZZLE IN THE OIL, BAKE THE PEARS WITH THE SKIN ON, REMOVE THE MEAT OF THE FRUIT AND CRUSH IT, BASTE IT WITH THE FISH STOCK AND BLEND WITH THE GARLIC MAYONNAISE.
- SOFREGIT - MINCE THE ONION AND STEAM IT COVERED, THEN INCREASE THE HEAT AND ADD THE GARLIC, PAPRIKA AND TOMATO (SEEDED AND MINCED) IN THAT ORDER. COOK FOR ABOUT 4 HOURS UNTIL IT BECOMES A COMPOTE.
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
ROASTED MONKFISH WITH BALSAMIC VINEGAR AND SHALLOTS
From a newspaper that got it from "The Modern Seafood Cook" by Edward Brown and Arthur Boehm (1995).
Provided by Oolala
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total.
- Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter.
- Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots have softened, 3-4 minutes.
- Slice the fillet into 1" pieces. Pour the sauce on top and garnish with the parsley. Serve immediately.
Nutrition Facts : Calories 182.8, Fat 4.9, SaturatedFat 0.9, Cholesterol 42.5, Sodium 37.6, Carbohydrate 8.3, Fiber 0.3, Sugar 4.4, Protein 25.4
ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER
Categories Milk/Cream Blender Bean Fish Sauté Curry Cauliflower Lentil Fall Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 23
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 ROASTED LIKE LAMB WITH GARLIC AND FENNEL
Provided by Regina Schrambling
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees.
- Using a very sharp knife, cut away the thin dark membrane that runs along the bottom of the monkfish tail. (If you can't get it all, carefully sever the membrane in two or three places to keep the tail from contracting as it cooks.)
- Cut three cloves of garlic into thin slivers. Using the point of a knife, cut tiny incisions all over the tail and push the garlic in.
- Trim the base of the fennel and pull off the outer layer of the bulb if it's stringy or discolored. Cut off the top, chopping the feathery greens for a garnish. Cut the bulb into quarters, then thinly slice those.
- Place half the butter in the bottom of a large roasting dish and place in the oven. When the butter is melted, arrange the fennel in the pan, then lay the monkfish on top. Season with salt and pepper and dot with the remaining butter. Cover with foil and roast for 35 minutes, basting twice.
- Remove the foil so the monkfish colors lightly. Baste once more and bake 10 minutes longer, or until the flesh is tender.
- Remove the pan from the oven. Using a slotted spoon, transfer the fish to a serving platter, arrange the fennel around it and keep it warm. Pour the roasting juices into a small saucepan and add the fish stock. Boil rapidly until the liquid is reduced by half.
- Blend the mayonnaise with the minced garlic in a deep bowl. Remove the stock mixture from the heat and carefully whisk a ladleful into the mayonnaise. Pour the mayonnaise mixture back into the stock and reheat very gently, if necessary; do not boil.
- Slice the monkfish and spoon the sauce over. Sprinkle with the fennel leaves and serve at once.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 33 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 960 milligrams, Sugar 2 grams, TransFat 1 gram
More about "magnificent roasted monkfish recipes"
HOW TO ROAST MONKFISH FILLETS - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 1 min
10 BEST ROASTED MONKFISH RECIPES | YUMMLY
From yummly.com
5/5 (1)
10 BEST ROASTED MONKFISH RECIPES | YUMMLY
From yummly.com
5/5 (1)
CHEF THOMAS KELLER’S PAN-ROASTED MONKFISH TAIL RECIPE
From masterclass.com
ROASTED MONKFISH WITH BEANS AND PANCETTA - WALTER PURKIS AND SONS
From walterpurkisandsons.com
RECIPES/ROASTED_MONKFISH AT MASTER · DGLO/RECIPES · GITHUB
From github.com
ROASTED MONKFISH RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ROASTED MONKFISH RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE RECIPE TIPS TO MAKE HOME AND FAMILY RECIPES - PAGE 17752 …
From webetutorial.com
10 BEST ROASTED MONKFISH RECIPES | YUMMLY
From yummly.co.uk
MONKFISH COOKED IN THE STYLE OF LAMB BY MICHEL ROUX JR
From cookbookreview.blog
EASY MONKFISH RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
RECIPE: WHOLE ROAST MONKFISH TAIL - MARCUS WAREING
From marcuswareing.com
THE BEST MONKFISH RECIPES | ALLRECIPES
From allrecipes.com
MONKFISH FILLET RECIPE | JAMIE OLIVER MONKFISH RECIPES
From jamieoliver.com
ROASTED MONKFISH, A DISH TO FOOL LOBSTER LOVERS
From nytimes.com
ROAST MONKFISH WITH PARMA HAM AND SAUERKRAUT RECIPE
From foodnewsnews.com
COMING FOR DINNER - PAN SEARED, OVEN ROASTED MONKFISH
From comingfordinner.com
MONKFISH AND LEEK ROAST | RICARDO
From ricardocuisine.com
ROASTED MONKFISH WITH PICADILLO SAUCE RECIPE | RACHAEL RAY IN …
From rachaelraymag.com
ROASTED STUFFED MONKFISH - QUINLANS KERRY FISH
From kerryfish.com
MONKFISH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROAST MONKFISH RECIPE
From crecipe.com
PAN-ROASTED MONKFISH WITH MUSHROOMS AND SCALLIONS - FISH …
From delish.com
ROASTED MONKFISH WITH SILKY LEMON CREAM SAUCE - LUCY WAVERMAN
From lucywaverman.com
MAGNIFICENT ROASTED MONKFISH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED MONKFISH FROM PAUL BOCUSE: SIMPLY DELICIOUS BY PAUL …
From app.ckbk.com
MAGNIFICENT ROASTED MONKFISH RECIPE - WEBETUTORIAL
From webetutorial.com
ROASTED MONKFISH RECIPE
From crecipe.com
PAN-ROASTED MONKFISH WITH MUSHROOMS AND SCALLIONS RECIPE
From foodandwine.com
ROASTED MONKFISH WITH HERBS AND PROSCIUTTO RECIPE
From foodnewsnews.com
HOW TO COOK MONKFISH: TIPS AND EASY LEMON GARLIC MONKFISH RECIPE
From masterclass.com
MONKFISH TWO WAYS–GRILLED AND OVEN ROASTED OVER POTATOES
From rbandmindy.com
MONKFISH WITH SAGE AND ROASTED GARLIC RECIPE - THE GUARDIAN
From theguardian.com
THIS MEATY FISH BEGS TO BE ROASTED - THE NEW YORK TIMES
From nytimes.com
GARLIC AND HERB ROASTED MONKFISH WITH TOMATO AND OLIVE OIL
From thestaffcanteen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #preparation #5-ingredients-or-less #seafood #easy #fish #dietary #saltwater-fish
You'll also love