Monkfish With Lemon Dressing Recipes

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MONKFISH ROASTED WITH HERBS AND OLIVES



Monkfish Roasted With Herbs and Olives image

Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds monkfish fillet, preferably in 1 or 2 large pieces (or use halibut, swordfish, grouper, sea bass or snapper)
Salt and pepper
Thyme sprigs
Rosemary sprigs
A few fresh bay leaves (optional)
Extra-virgin olive oil
1 small lemon, thinly sliced
12 whole black or green olives, pitted if desired
1/4 cup pitted black olives, such as niçoise, Gaeta or kalamata
1 small garlic clove, peeled and minced

Steps:

  • Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
  • Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
  • Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
  • Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
  • Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.

MONKFISH WITH LEMON & PARSLEY SAUCE



Monkfish With Lemon & Parsley Sauce image

Make and share this Monkfish With Lemon & Parsley Sauce recipe from Food.com.

Provided by Dancer

Categories     Lemon

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb monkfish, skinned and trimmed
2 tablespoons all-purpose flour
salt & freshly ground black pepper
1 tablespoon olive oil
1 large shallot, minced
1 cup dry white wine
3 tablespoons fresh lemon juice
1/4 cup reduced-fat sour cream
1/4 cup finely chopped fresh parsley
1/4 teaspoon freshly grated lemon, zest of
lemon wedge (to garnish)
parsley sprig (to garnish)

Steps:

  • Slice monkfish into 1/2-inch-thick slices.
  • With the side of a chef's knife, flatten each piece to about 1/4 inch thick.
  • Place flour in a shallow pan.
  • Season fish with salt and pepper; dredge lightly in flour.
  • Discard any remaining flour.
  • In a large skillet, heat 1/2 tablespoon oil over medium-high heat.
  • Add fish and cook until golden outside and opaque inside, 2 to 3 minutes per side.
  • Transfer to a plate and tent with foil to keep warm.
  • Add remaining 1/2 tablespoon oil to the skillet.
  • Add shallot and cook, stirring, until softened, about 1 minute.
  • Add wine and lemon juice.
  • Bring to a boil, scraping up any browned bits.
  • Cook until liquid is reduced by half, about 4 minutes.
  • Remove from heat and whisk in sour cream, chopped parsley, lemon zest and any accumulated juices from the fish.
  • Gently heat through.
  • Season with salt and pepper.
  • Arrange monkfish on plates and spoon sauce over.
  • Garnish with lemon wedges and parsley sprigs and serve.

MONKFISH WITH LEMON



Monkfish With Lemon image

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

Provided by Barb G.

Categories     Citrus

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 lb monk fish
4 tablespoons butter
1 lemon, juice of
3/4 cup flour
salt and pepper
1/2 cup white wine (optional)
1 tablespoon fresh parsley, chopped
3 tablespoons butter

Steps:

  • Cut monkfish into 8 pieces.
  • Dredge in flour seasoned with salt and pepper.
  • Heat skillet over medium heat; add 4 tablespoons butter.
  • Sauté fish in melted 1 minute on each side, till nicely browned.
  • Remove from skillet.
  • Add wine, lemon and parsley to skillet and reduce by half.
  • Add 3 tablespoons butter to lemon mixture, shake skillet.
  • Serve over fish.

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

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

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