MONKFISH ROASTED LIKE LAMB WITH GARLIC AND FENNEL
Provided by Regina Schrambling
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees.
- Using a very sharp knife, cut away the thin dark membrane that runs along the bottom of the monkfish tail. (If you can't get it all, carefully sever the membrane in two or three places to keep the tail from contracting as it cooks.)
- Cut three cloves of garlic into thin slivers. Using the point of a knife, cut tiny incisions all over the tail and push the garlic in.
- Trim the base of the fennel and pull off the outer layer of the bulb if it's stringy or discolored. Cut off the top, chopping the feathery greens for a garnish. Cut the bulb into quarters, then thinly slice those.
- Place half the butter in the bottom of a large roasting dish and place in the oven. When the butter is melted, arrange the fennel in the pan, then lay the monkfish on top. Season with salt and pepper and dot with the remaining butter. Cover with foil and roast for 35 minutes, basting twice.
- Remove the foil so the monkfish colors lightly. Baste once more and bake 10 minutes longer, or until the flesh is tender.
- Remove the pan from the oven. Using a slotted spoon, transfer the fish to a serving platter, arrange the fennel around it and keep it warm. Pour the roasting juices into a small saucepan and add the fish stock. Boil rapidly until the liquid is reduced by half.
- Blend the mayonnaise with the minced garlic in a deep bowl. Remove the stock mixture from the heat and carefully whisk a ladleful into the mayonnaise. Pour the mayonnaise mixture back into the stock and reheat very gently, if necessary; do not boil.
- Slice the monkfish and spoon the sauce over. Sprinkle with the fennel leaves and serve at once.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 33 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 960 milligrams, Sugar 2 grams, TransFat 1 gram
OVEN ROASTED MONKFISH WITH CLAMS AND MERGUEZ SAUSAGE
Steps:
- For the monkfish: Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes.
- For the potatoes: Preheat oven to 400 degrees. Toss potatoes in olive oil in season with salt and pepper to taste. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown. .
- For the sausage: Preheat grill or grill pan. Grill the sausage until golden brown and cooked through. Let rest and cut into 1/2-inch slices.
- For the clam broth: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 2 minutes. Increase the heat to high, add wine and cook until reduced. Add broth and bring to a boil. Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl. Cook the broth until reduced by half. Add the tomatoes and cook for 2 minutes. Whisk in the butter, add the scallions and season with salt and pepper to taste.
- Assemble: Cut the roasted monkfish into 4 pieces. Place a small amount of spinach in each bowl. Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge. Ladle broth over and garnish with fresh parsley.
ROASTED MONKFISH
Moderately firm-textured monkfish is just sturdy enough to stand up to a very hot oven. Other fish, such as mahi mahi, halibut, and grouper, can be used here too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees.
- Heat the oil in a skillet over high heat until hot but not smoking. Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes. Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
- Transfer the fish to a warm plate and set aside. Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan. Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
- Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.
ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER
Categories Milk/Cream Blender Bean Fish Sauté Curry Cauliflower Lentil Fall Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- For sauce:
- Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
- For lentils and browned butter cauliflower:
- Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
- Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
- For gremolata:
- Mix parsley and lemon peel in bowl. Season with salt and pepper.
- For fish:
- Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
- Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
- *Available at specialty foods stores and some supermarkets.
ROASTED MONKFISH WITH FENNEL-SAFFRON COMPOTE
Categories Fish Marinate Roast Dinner Seafood Saffron Fennel Winter Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Using small sharp knife, trim all membrane and gray portions from monkfish fillets. Combine oil, garlic and saffron in large bowl. Add fish and turn to coat. Cover and refrigerate, turning occasionally, at least 3 hours and up to 1 day.
- Preheat oven to 450°F. Arrange fish, with marinade still clinging, on rimmed baking sheet. Sprinkle with salt and pepper. Roast until fish feels firm to touch and is cooked through, about 15 minutes. Spoon Fennel-Saffron Compote onto plates. Slice fish on diagonal into 1/2-inch-thick medallions. Arrange atop compote.
More about "monkfish roasted like lamb with garlic and fennel recipes"
ROASTED MONKFISH WITH FENNEL - THE IRISH TIMES
From irishtimes.com
Servings 4Estimated Reading Time 2 minsAuthor Carmel SomersTotal Time 1 hr
- About 30 minutes before you plan to eat, heat your oven to the hottest temperature and heat a flame-proof roasting tray or oven-proof frying pan that will take the fish snugly. If your pan is too big the fennel will burn.
- In the meantime, chop the garlic with the fennel seeds and put into a mixing bowl along with just enough oil to make it into a paste adding some salt. Let this stand while you prepare the fish.
- Take a fish knife (as the blade is thin and flexible) and patiently remove all the thin membrane that is left on the fish, trying not to remove any meat. this membrane can be bitter and does not look pretty (grey) when the fish is cooked. This will take a few minutes to do but it will be worth it! 4. Take your knife and make some slits all over the fish and push a little of the garlic and fennel paste into each one, using it all up as you go, rubbing any remaining oil over the fish 5. Slice the fennel thinly, length ways. 6. Remove your hot tray or pan from the oven, drizzle a little oil on it making sure you coat the centre of the pan, follow by piling on the sliced fennel, adding a little salt as you go. Then place the fish on top and return to the oven. 7. Zest and juice the lemon and chop the zest fine. 8. Roast until done! About 15 minutes is a guide as it depends on thickness. You can check this by inserting a knife in the thickest part, the middle of the tail by the bone, and ch
MONKFISH COOKED IN THE STYLE OF LAMB BY MICHEL ROUX JR
From cookbookreview.blog
Estimated Reading Time 2 mins
PAN-ROASTED MONKFISH WITH MUSHROOMS AND SCALLIONS RECIPE
From foodandwine.com
10 BEST BAKED MONKFISH RECIPES | YUMMLY
From yummly.com
MONKFISH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MONKFISH IN TOMATO-GARLIC SAUCE RECIPE - SERGI MILLET - FOOD
From foodandwine.com
HOW TO ROAST MONKFISH FILLETS - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO COOK MONKFISH: TIPS AND EASY LEMON GARLIC MONKFISH RECIPE
From masterclass.com
MONKFISH RECIPE WITH LEMON & GARLIC – SIMPLE AND EASY …
From howtocook-guide.com
THE BEST MONKFISH RECIPES | ALLRECIPES
From allrecipes.com
MONKFISH WITH FENNEL RECIPE | EAT SMARTER USA
From eatsmarter.com
MONKFISH WITH PROSECCO SAUCE AND LEMON ROASTED FENNEL
From documentingmydinner.com
ROASTED MONKFISH WITH FENNEL & TOMATOES | COOK FOR YOUR LIFE
From cookforyourlife.org
ROASTED MONKFISH WITH PINK GRAPEFRUIT & FENNEL SALSA - GOOGLE …
From sites.google.com
ROAST MONKFISH WITH A STEW OF FENNEL, GARLIC AND GREEN OLIVES …
From eatyourbooks.com
NICKY B'S RECIPES: ROAST MONKFISH WITH GARLIC
From nickybsrecipes.blogspot.com
MONKFISH RECIPES - NYT COOKING
From cooking.nytimes.com
MONKFISH ROASTED LIKE LAMB WITH GARLIC AND FENNEL - PLAIN.RECIPES
From plain.recipes
ROASTED MONKFISH RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LEMON-ROASTED MONKFISH ON FENNELL AND YOGURT MASH - WAITROSE
From waitrose.com
MONKFISH WITH FENNEL, POTATO & TARRAGON BAKE, PARSNIP PUREE
From limeandbarley.wordpress.com
ROASTED MONKFISH WITH FENNEL SAFFRON COMPOTE- WIKIFOODHUB
From wikifoodhub.com
MONKFISH RECIPE WITH TOMATO, GINGER & GARLIC - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 MONKFISH RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ROASTED MONKFISH WITH FENNEL AND POTATO RECIPE - COOKEATSHARE
From cookeatshare.com
MONKFISH ROASTED WITH HERBS AND OLIVES BEST RECIPES
From recipesforweb.com
MONKFISH WITH SAGE AND ROASTED GARLIC RECIPE | FISH - THE GUARDIAN
From theguardian.com
MONKFISH ROASTED LIKE LAMB WITH GARLIC AND FENNEL
From diningandcooking.com
MONKFISH AND LEEK ROAST - RICARDO CUISINE
From ricardocuisine.com
GARLIC FENNEL ROAST RACK OF LAMB - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
ROASTED MONKFISH FENNEL AND CHESTNUT TAGINE FOOD
From wikifoodhub.com
10 BEST ROASTED MONKFISH RECIPES | YUMMLY
From yummly.com
THIS MEATY FISH BEGS TO BE ROASTED - THE NEW YORK TIMES
From nytimes.com
ROASTED MONKFISH FENNEL AND CHESTNUT TAGINE BEST RECIPES
From recipesforweb.com
MONKFISH RECIPE | THE COOKING CAT
From thecookingcat.com
MONKFISH TWO WAYS–GRILLED AND OVEN ROASTED OVER POTATOES
From rbandmindy.com
MONKFISH WITH SAGE AND ROASTED GARLIC RECIPE | FISH | MONKFISH …
From pinterest.ca
MONKFISH ROASTED WITH GARLIC RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GARLIC AND HERB ROASTED MONKFISH WITH TOMATO AND OLIVE OIL
From thestaffcanteen.com
ROASTED MONKFISH, A DISH TO FOOL LOBSTER LOVERS
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love