HOW TO COOK MONKFISH
Learn how to cook monkfish and enjoy its sweet and mild taste! Monkfish is versatile seafood that is lean and protein-rich with a meaty texture. Since it does not flake or fall apart like more delicate fish, it's great for pan-frying, grilling or baking in the oven!
Provided by Izzy
Time 20m
Number Of Ingredients 6
Steps:
- Remove the monkfish from the refrigerator (or thaw completely if frozen). Pat dry with paper towels and rub with 1 tablespoon olive oil on all sides. Season with salt and pepper.
- Place a heavy skillet over medium-high heat. When hot, add the remaining olive oil and butter to the pan and swirl the pan to coat.
- Add the monkfish and fry undisturbed for 5 minutes. Using a fish spatula or kitchen tongs, flip the fillets and cook several minutes more, spooning pan juices on top from time to time. Note that 1-inch thick fillets will take 6-7 minutes in total, while 2-3 inch thick fillets could take 15 minutes or more.
- To check doneness, insert a knife tip into the thickest section for a moment. If it comes out hot to the touch, then the fish is done. You can also insert an instant-read thermometer and look for a reading of 145°F.
- Sprinkle lemon juice and optional fresh parsley onto the monkfish. Transfer to serving plates immediately and drizzle pan juices on top.
- Preheat the oven to 400°F. Set aside a large ovenproof skillet.
- Remove the monkfish from the refrigerator. Pat dry with paper towels and rub with 1 tablespoon olive oil on all sides. Season with salt and pepper.
- Place a heavy skillet over medium-high heat. When hot, add the remaining olive oil and butter to the pan and swirl the pan to coat.
- Add the monkfish and fry for 2 minutes. Then flip and fry for two minutes more.
- Using oven mitts, transfer the pan to the preheated oven. Continue cooking for 3-5 minutes for thinner fillets or 10-12 minutes for thick fillets. To check doneness, insert a knife tip into the thickest section for a moment. If it comes out hot to the touch, then the fish is done. You can also insert an instant-read thermometer and look for a reading of 145°F.
- Sprinkle lemon juice and optional fresh parsley onto the monkfish. Transfer to serving plates immediately and drizzle pan juices on top.
MONKFISH WELLINGTON
Try these individual parcels of pastry-wrapped monkfish for a smart dinner party.
Provided by johnfrw
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Dust the monkfish in the seasoned flour.
- Heat the butter in a frying pan and fry the monkfish for one minute on each side, or until golden-brown on both sides. Remove from the pan and set aside to cool.
- Meanwhile, for the Pate, blend the smoked salmon, cream cheese, cream, lemon juice and seasoning in a food processor to a puree. Fold in the capers.
- Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
- Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
- Brush each parcel with beaten egg and chill in the fridge for 20 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Bake the Wellingtons in the oven for 18-20 minutes, or until golden-brown.
- By Simon Rimmer from Something for the Weekend
SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES
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
Time 20m
Yield 4
Number Of Ingredients 10
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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