Monkfish Medallions With Tomato And Lemon Recipes

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MONKFISH WITH TOMATOES AND OLIVE OIL



Monkfish With Tomatoes and Olive Oil image

Provided by Florence Fabricant

Categories     dinner, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds monkfish
Juice of 1 lemon
Salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
2 tablespoons fresh bread crumbs
1 small onion, chopped
2 cloves garlic, minced
2 medium-sized ripe tomatoes, chopped
1 tablespoon minced fresh basil

Steps:

  • Slice monkfish into medallions about one-inch thick. Place in a dish, sprinkle with lemon juice and season with salt and pepper.
  • Heat one tablespoon of oil in heavy skillet, add bread crumbs and saute until they are golden. Remove from pan and wipe out pan.
  • Heat another two tablespoons of the olive oil in the skillet. Add onion and saute over medium heat until tender. Add garlic and saute briefly, then add tomatoes. Stir tomatoes in with other ingredients for a minute or two, just enough to warm them without cooking them through. Remove vegetables from pan.
  • Add one more tablespoon of the oil to pan and cook the monkfish over medium heat, about three minutes on each side, until just cooked through. The monkfish will probably not take on any color. Arrange monkfish medallions on a warm platter or on individual plates.
  • Return tomato mixture to skillet, add remaining two tablespoons of oil, stir, season with salt and pepper and add basil. Pour this mixture around the medallions of fish. Sprinkle the fish with the bread crumbs and serve.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 3 grams

MONKFISH MEDALLIONS WITH TOMATO AND LEMON



Monkfish Medallions With Tomato and Lemon image

Make and share this Monkfish Medallions With Tomato and Lemon recipe from Food.com.

Provided by MariaLuisa

Categories     Very Low Carbs

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb monkfish fillet, cut crosswise into medallions 1- inch thick (2 small fillets)
salt and pepper
3/4 teaspoon dried thyme, crumbled, divided
2 tablespoons unsalted butter, divided
1 teaspoon garlic, minced
1 cup tomatoes, peeled, seeded and chopped
1/2 tablespoon fresh lemon juice, to taste
1/8 teaspoon red pepper flakes (optional)
1 tablespoon fresh parsley leaves, minced

Steps:

  • Season the monkfish medallions with 1/2 teaspoon thyme, salt and pepper.
  • In a small heavy skillet heat 1 tablespoon of the butter over moderate-high heat until the foam subsides and in it sauté the monkfish medallions, turning once, for 10 minutes or until cooked through. Remove from the heat and tent with foil to keep warm.
  • In the skillet add the remaining butter and cook the garlic over moderate-low heat, stirring, and add the tomato, lemon juice, and the remaining 1/4 teaspoon thyme and cook, stirring frequently, for 5 minutes. Add the red pepper flakes, if desired.
  • Stir in any juices that have accumulated around the medallions, the parsley, salt and pepper to taste.
  • Arrange the medallions on heated plates and spoon over the sauce.

Nutrition Facts : Calories 295.5, Fat 15.2, SaturatedFat 8.1, Cholesterol 87.2, Sodium 48.5, Carbohydrate 4.8, Fiber 1.4, Sugar 2.5, Protein 34

MONKFISH WITH LEMON DRESSING



Monkfish with lemon dressing image

Raymond Blanc's monkfish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water if you prefer

Provided by Raymond Blanc

Categories     Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 15

4 boneless monkfish medallions, about 140g/5oz each
1 stalk lemongrass , bashed and finely chopped
4 lime leaves , chopped
1 tsp lemon thyme leaves
5 tbsp extra-virgin olive oil , plus extra for frying
handful wild rocket leaves, to serve
strips of zest from 2 lemons , pith removed
25g caster sugar
6 tbsp extra-virgin olive oil
2 tsp lemon juice
½ tsp coriander seeds, toasted, then ground
½ tsp black onion seeds
2 tbsp currants
4 tbsp whole blanched almonds
2 tbsp roughly chopped coriander

Steps:

  • Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
  • Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
  • About 20 mins before you're ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.

Nutrition Facts : Calories 467 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 0.07 milligram of sodium

MEDALLIONS OF MONKFISH



Medallions of Monkfish image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1/4 cup golden raisins
1 cup warm water
1/4 cup pignoli nuts
1 1/2 pounds monkfish fillets
1/2 cup flour
1/2 cup corn oil
Salt
3 tablespoons olive oil
1 large onion, sliced very thin
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
4 bay leaves
Freshly ground black pepper
1 tablespoon white vinegar
1/2 teaspoon dry white wine
1/2 cup fish stock
1 teaspoon grated lemon peel
Pinch of sugar

Steps:

  • Place raisins in a bowl, add water and allow to soak for 30 minutes. Lightly toast nuts and set aside.
  • Trim monkfish of any membrane and discolored spots and slice into medallions about 1/2 inch thick. Dust medallions lightly with flour.
  • Heat corn oil in a large skillet. Fry fish over medium-high heat until just golden, 3 to 4 minutes on each side. Drain on absorbent paper and season lightly with salt.
  • In a clean skillet, heat olive oil. Saute onions over medium heat until golden. Add rosemary, bay leaves and salt and pepper to taste. Stir in vinegar, wine and stock. Simmer for 10 minutes, until liquid remaining in pan just moistens onions. Drain raisins and add them along with nuts, lemon peel and sugar. Simmer briefly, then remove bay leaves.
  • Arrange a layer of half the monkfish in a serving dish and spread half the onion mixture over fish. Repeat with another layer of fish and then the remaining onions. Allow to marinate at room temperature for 2 hours before serving.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 4 grams

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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