Monkfish Or Other Fillets With Artichokes Recipes

MONKFISH OR OTHER FILLETS WITH ARTICHOKES

Steps:

• Trim the artichokes: Cut off their pointy tops to within 1 or 1 1/2 inches of the base; remove all but about 1/2 inch of the stem. Cut all around the artichoke, removing all of the hard parts. Open up the center and dig out the choke with a blunt-edged spoon. Trim any remaining hard parts. What's left is the artichoke bottom; cut it into 1/4-inch slices and put in water to cover; add the vinegar (this keeps the slices from becoming discolored).
• Heat the oil in a large nonstick skillet over medium heat. Lightly dredge the fish fillets in the flour, then put them in the skillet. Brown quickly-no more than 2 minutes on each side-seasoning with salt and pepper. Transfer to a plate and keep warm.
• Add the garlic and the drained artichokes and cook, stirring occasionally, until softened, about 5 minutes. Add the lemon juice, wine, and rosemary and cook for another 5 minutes. Return the fish to the skillet and cook without turning until it is cooked through, about 5 minutes more, perhaps a little longer with monkfish (most fillets are done when the point of a thin-bladed knife inserted into the thickest part meets little resistance; monkfish will still be resilient, but far less so than when it was raw). Taste and adjust the seasoning, then serve with the pan juices.
• Omit the flour. Preheat the oven to 350°F. Spread half the oil in a ceramic casserole or baking dish and place the fish in it. Toss the garlic and artichokes with the lemon juice and remaining oil and spoon around the fish. Top with the rosemary and wine and bake, uncovered, until the fish is cooked through and the vegetables soft, 20 to 30 minutes.

MONKFISH OR OTHER FILLETS IN ALMOND SAUCE

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.

ROASTED MONKFISH WITH MORELS, DANDELION AND ARTICHOKE SAUCE

Steps:

• To make the sauces, cut the head of garlic in half crosswise. Heat 2 tablespoons of olive oil in a large saucepan over low heat. Add the garlic head, tarragon and thyme and sweat for 5 minutes. Raise the heat and stir in the wine and vinegar. Stir in the broth and 3/4 cup of oil. Squeeze the juice from 1 halved lemon into the saucepan, then add rind, along with the peppercorns. Simmer slowly for 20 minutes. Set aside.
• Meanwhile, squeeze the juice from the remaining 2 halved lemons into a wide pot and add the rinds. Stem the artichokes. Place the artichokes in the pot and cover with cold water. Bring to a boil. Place damp paper towels over the artichokes to keep them immersed. Lower the heat and simmer until very tender when pierced with a knife, about 35 minutes. Drain and place in a bowl. Strain the reserved garlic-herb mixture over the artichokes, stir to coat them well and set aside for 1 hour.
• Remove artichokes from the liquid and simmer it in a saucepan until reduced to 2 cups. Let cool. Place in a blender and, with the machine running, slowly drizzle in 1/2 cup of oil. Season the vinaigrette with salt and pepper and set aside.
• Heat 1 tablespoon of olive oil in a small skillet over low heat. Add the chopped clove of garlic and sweat just until softened. Pull off and discard all but the innermost leaves of the artichokes and place the artichoke hearts in a food processor with the garlic, 2 tablespoons of lemon juice and 2 tablespoons of olive oil. Puree until smooth. Season with salt and pepper to taste. Place in a medium saucepan and whisk in half of the vinaigrette. Set aside.
• To make the monkfish, preheat the oven to 375 degrees. Sprinkle the fish very lightly on both sides with flour and season with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Place the fish in the skillet top side down and sear on both sides until golden brown (in 2 batches if necessary). Place in the oven and roast until fish is cooked through, about 5 minutes.
• Meanwhile, warm the artichoke sauce over very low heat. (The sauce will separate if too hot.) Remove the fish from the skillet and keep warm. Deglaze the skillet over medium heat with the remaining vinaigrette. Strain the vinaigrette into another skillet and place over medium heat. Add the butter and the morels and cook for 2 minutes. Add the dandelion greens, stir just until wilted, remove from heat and season with salt and pepper.
• To serve, spoon the vegetables with their sauce onto the center of 6 plates. Place 1 piece of monkfish on either side of the vegetables. Spoon the artichoke sauce around the vegetables and serve immediately.