Monkfish Fillets Dijon Style Recipes

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MONKFISH FILLETS DIJON STYLE



Monkfish Fillets Dijon Style image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
4 skinless, boneless monkfish fillets, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons Dijon-style mustard
1/4 cup finely chopped onions
1 teaspoon finely minced garlic
1/3 cup dry white wine
1/2 pound small mushrooms
1 tablespoon butter
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 3 grams, Sodium 644 milligrams, Sugar 2 grams, TransFat 0 grams

FISH FILLETS DIJON



Fish Fillets Dijon image

Provided by Kathy Weiss

Categories     Fish     Mustard     Bake     Bon Appétit     New York

Yield Serves 2

Number Of Ingredients 8

2 6-to 8-ounce orange roughy fillets
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon Dijon mustard
1 1/2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
3 tablespoons fresh white breadcrumbs
Chopped fresh parsley
Lemon wedges

Steps:

  • Preheat oven to 450°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange fish fillets in prepared dish. Season with salt and pepper. Blend butter, Dijon mustard, lemon juice and Worcestershire sauce in small bowl. Spread half of butter mixture over each fillet, covering completely. Sprinkle half of breadcrumbs over each.
  • Bake fish until just cooked through, about 7 minutes. Sprinkle parsley over. Garnish with lemon wedges.

FILLETS OF MONKFISH WITH MUSTARD CUCUMBER SAUCE (GIDLEIGH PARK)



Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park) image

Provided by Marian Burros

Categories     dinner, main course

Time 25m

Yield 6 servings

Number Of Ingredients 12

1 1/2 cups heavy cream
3 tablespoons finely chopped shallots
1/2 cup dry white wine
1 cup fish stock
1 medium cucumber
4 tablespoons vegetable oil
6 (8-ounce trimmed) fillets of monkfish
Salt and white pepper to taste
1 tablespoon unsalted butter
Few drops lemon juice
3 teaspoons Dijon mustard mixed with 1 teaspoon prepared English mustard
6 sprigs of fresh dill

Steps:

  • Boil heavy cream rapidly until it is reduced by half.
  • Combine the shallots and wine in heavy-bottomed pan and cook over high heat to reduce. Add fish stock and reduce by half.
  • Cut cucumber into strips 1 1/2 inches by 1/8 inch, cutting around the seeds. Do not peel.
  • Add the reduced cream to the reduced stock and reduce again slowly until mixture is thick enough to coat spoon.
  • Heat oil in skillet and season fish with salt and white pepper. Saute fish over high heat about 1 1/2 minutes on each side, until lightly golden. Reduce heat and add butter and a few drops of lemon juice. Stir in mustards. Add cucumber strips to the sauce and simmer 2 to 3 minutes.
  • Using a slotted spoon, pile a little cucumber into the center of each plate and pour the rest of the sauce around. Top with fish and decorate with small sprigs of dill.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 35 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 608 milligrams, Sugar 3 grams, TransFat 0 grams

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