Monkfish Almondine Recipes
MONKFISH OR OTHER FILLETS IN ALMOND SAUCE
Almonds grow abundantly in Spain-you see the trees throughout the South and easily find fresh almonds, which are a rarity here-and play an integral role in many dishes, offering a rich flavor and body to sauces. This dish is a perfect weeknight offering, but it's also a fine main course at a dinner party. I like monkfish here, but striped bass, grouper, red snapper, and black sea bass are all suitable; each will cook at slightly varying rates (the monkfish will take the most time, red snapper the least). This is wonderful over either white rice or a pilaf (page 513) or with crusty bread.
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Heat half the oil in a skillet over medium heat. Add the bread pieces and almonds and toast, stirring occasionally, until golden brown. Transfer to a food processor. Add the remaining oil to the skillet and heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and paprika, then transfer the mixture to the food processor.
- Process the mixture until coarsely ground, then, with the machine running, add the wine. Continue processing until a smooth paste is formed. Return the mixture to the skillet and stir in the stock.
- Bring the mixture to a steady simmer over medium heat and cook for 15 minutes, stirring occasionally. Meanwhile, season the fish with salt and pepper and place in a casserole. When the sauce is cooked, season it with salt and pepper and pour over the fish.
- Put the fish in the oven and bake, uncovered, until the point of a thin-bladed knife inserted into the thickest part of the fish meets little resistance (monkfish will remain firm, but there will be a noticeable difference between underdone and done). Garnish and serve hot.
SOLE ALMONDINE
This recipe was an experiment and it turned into a great hit. The almonds add so much flavor to the fish.-Marshall Simon, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm. , In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges.
Nutrition Facts : Calories 318 calories, Fat 24g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
FISH ALMONDINE
From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
- Add the parsley and toss it in . . .
- Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
- Dredge both sides of the fish in the flour, shaking off any excess.
- Spread a generous tablespoon of mayonnaise over each piece of fish . . .
- And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
- Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.
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- Thai Monkfish Curry. "A fantastic curry," says Chicken. "The flavors were intense but not overpowering. The fish stayed chunky in the sauce and it had just the right amount of spice."
- Seared Monkfish with Balsamic and Sun-Dried Tomatoes. "Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap," says France C. "I was recently introduced to monkfish (sold as 'monkfish tail' in fish markets) and it has become a new favorite of mine.
- Fabienne's Leeks and Monkfish. Monkfish's delicate flavor is complemented here by the combination of leeks and some well chosen spices. "The amount of curry could be modified to your own taste," says Fabienne Riesen.
- Mock Lobster. "This is a wonderful and inexpensive dish that may be served in place of the much more expensive lobster tail," says Karena. KIMRRU gives it 5 stars: "I LOVED this recipe.
- Monkfish Provincial. Another great recipe for monkfish, featuring garlic, tomatoes, mushrooms, and white wine. "" Beyond delicious," raves mommy. "
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