Monkfish Kabobs Recipes

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MONKFISH KABOBS



Monkfish Kabobs image

Monkfish is a firm, white fish with a sweet taste, similar to lobster. For these kabobs, a sharp knife is essential to cut the fish into cubes.

Provided by Kizzikate

Categories     Low Cholesterol

Time 1h5m

Yield 4 skewers

Number Of Ingredients 8

1 lb monkfish, cut into 2-inch cubes
1 medium sweet onion, cut into chunks
1 red bell pepper, seeded and cut into chunks
16 whole mushrooms, wiped clean
1 teaspoon ground cumin
3 tablespoons fresh lemon juice
1 tablespoon olive oil
4 skewers

Steps:

  • Arrange monkfish, onion, bell peppers, and mushrooms onto skewers. If using wooden skewers, soak them 10 minutes in water to avoid flare-ups.
  • Combine cumin, lemon juice, and oil in a small bowl.
  • Grill kabobs, basting with sauce, for app. 5 minutes, until fish is cooked through.

Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 0.9, Cholesterol 28.3, Sodium 26.5, Carbohydrate 8.1, Fiber 1.8, Sugar 3.9, Protein 19.3

SWORDFISH KABOBS



Swordfish Kabobs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 8h35m

Yield 4 servings

Number Of Ingredients 11

2 pounds of swordfish cut into 1-inch cubes
1 lemon, zested
1 lime, zested
1 orange, zested
2 ounces olive oil
1 tablespoon ground coriander
2 tablespoons chopped flat leaf parsley
1 teaspoon kosher salt
3 Hungarian hot peppers
1 red onion
12 cherry tomatoes

Steps:

  • Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.

MAGNIFICENT ROASTED MONKFISH



Magnificent Roasted Monkfish image

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

1 (8 ounce) jar sun-dried tomatoes packed in oil
1 cup basil leaves
16 slices parma ham
28 ounces monkfish, tails
salt & pepper

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

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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