MONKFISH WITH WINE SAUCE AND MUSHROOMS
Provided by Molly O'Neill
Categories dinner, sauces and gravies, appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the wine, shallots and thyme in a saucepan over high heat and boil until less than 1/2 cup remains, from 20 to 30 minutes. Add the heavy cream and stir. Strain the sauce and set it aside.
- Over medium heat, melt 2 tablespoons of the butter in a pan. Before the butter begins to brown, add the mushrooms. Cook for 4 minutes, turn each mushroom and cook 3 more minutes. Remove and drain them on paper towels.
- Melt 4 tablespoons of the butter in a skillet over medium heat. Season one side of the monkfish fillets lightly with salt and pepper. When the butter begins to foam, immediately place the fish, seasoned side down, in the pan.
- Lightly season the top side of the fillets and cook for 4 to 5 minutes, depending on each fillet's thickness. Turn and cook until thoroughly warmed, about 4 to 5 minutes. Remove the fish, pat dry and arrange on 6 plates.
- Warm the wine sauce until nearly boiling. Remove from the heat. Whisk in the remaining 2 tablespoons of butter. Season, add the mushrooms and surround each fillet with the sauce.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 11 grams, Sodium 658 milligrams, Sugar 3 grams, TransFat 1 gram
PAN-ROASTED MONKFISH WITH WILD MUSHROOM STUFFED YUKON GOLD POTATOES, SAUTEED SPINACH AND RED WINE SAUCE
Steps:
- In a small bowl, combine salt, pepper, thyme, orange zest, and olive oil. Add red wine and mix well. Place in plastic bag with monkfish, seal and marinate in the refrigerator for 24 hours.
- Preheat the oven to 350 degrees F. Heat the butter in a nonstick pan. Add the garlic and saute in butter until lightly golden. Add mushrooms and cook until the water has evaporated. Season with salt and pepper and cool.
- With an apple corer, make a hole lengthwise through the potato saving the core. Fill the potato with enough mushroom filling to pack the inside of the potato. Cut the ends of the cores off and use as caps to seal off the ends of the potato. Rub olive oil, salt and pepper on the potatoes. Wrap in foil and bake for 45 minutes.
- Prepare sauce by reducing red wine, balsamic vinegar, shallots, and bay leaf until lightly thickened. Add the veal stock and bring to a simmer. Strain, whisk in cold butter and season with salt and pepper.
- Remove fish from the marinade. Pat dry and season with salt. In a large skillet, heat 4 tablespoons olive oil until very hot over high heat. Add fish and brown on all sides. Finish cooking in the oven until fish is cooked through, about 8 to 10 minutes
- Saute spinach with olive oil in a large pan until wilted and season with salt and pepper.
- Place the spinach in piles in the center of 2 large plates. Place the fish around the spinach at the12 and 6 o'clock positions. Cut potatoes on the bias trimming the ends to lay flat and place at 9 and 3 o'clock positions. Pour the wine sauce over the fish and serve.
BRAISED MONKFISH WITH WILD MUSHROOMS AND CIPOLLINI ONIONS
This recipe was provided by Tom Colicchio, a restaurant owner and head judge of the popular Bravo series "Top Chef."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 19
Steps:
- Wrap bay leaf, rosemary, 2 sprigs thyme, peppercorns, and fennel seeds in a piece of cheesecloth and tie to form a bouquet garni; set aside. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, fennel, celery, and garlic; saute until tender, 6 to 8 minutes. Pour over wine and stock, add bouquet garni, and bring to a boil. Immediately reduce heat to a simmer and cook until the liquid thickens to a sauce consistency, 45 to 60 minutes. Strain through a fine sieve, reserving liquid.
- Place cipollini onions in a roasting pan over medium heat. Drizzle with 1/2 cup oil, and season with salt and pepper. Toss to combine. Cook for 5 minutes, add mushrooms, and cook until vegetables are tender; set aside.
- Preheat oven to 375 degrees. In a large skillet, heat remaining 2 tablespoons oil over high heat. Pat fish dry with paper towels and season both sides with salt and pepper. Place in skillet and cook until browned on both sides.
- Add reserved liquid to a Dutch oven. Whisk in butter, tarragon, remaining 2 sprigs thyme, and vinegar. Add mushroom mixture and fish. Cover, and transfer to oven. Cook until just heated through, 10 to 12 minutes.
- Transfer fish to shallow bowls. Spoon sauce over fish, and serve.
BAKED FISH WITH MUSHROOM WINE SAUCE
This is a delicious baked fish recipe for two with a light topping that adds great flavor. Cod, orange roughy or any other white fish works well in this recipe.
Provided by Chris from Kansas
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
- Place fish in 1-qt.
- casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
- If desired, sprinkle with parsley just before serving.
SAUTÉED MONKFISH ( OR COD FILLETS) IN A WHITE WINE & DIJON MUSTARD CREAM SAUCE
This sauce is classic French and is rich with wine, butter and cream. Here it is applied to monkfish or Cod.Sometimes the mustard can be too assertive so you can reduced the amount used. The truth is that mustard varies greatly in strength depending on how old they are. If you want stronger mustard flavor when you taste it at the end by all means add more. Another tip: To make the monkfish medallions easier to work with, ask your fishmonger to remove the membrane that sometimes remains on the tail meat.
Provided by tombisan
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat oven to 350 degrees with rack set at the middle level. Slice fish at an angle towards the tail to create 1-inch thick medallions (or fillet steak sized chunks if using Cod). Dredge both sides of fish in flour, shaking to remove excess.
- Over medium high heat, warm oil and butter in a sauté pan suitable for use in the oven. Sauté fish quickly for about a minute on each side. Add white wine, scallions and mustard to pan and stir to combine. Turn fish to coat in wine-mustard mixture and continue to cook for 1 minute. Stir in heavy cream and place in oven for 5 minutes.
- Remove pan from oven and place fish medallions on individual serving plates BE CAREFUL: REMEMBER THAT SAUTE PAN IS HOT FROM THE OVEN!
- Test sauce consistency by seeing if it lightly coats the back of a spoon If too thick, add a little cream; if too thin, bring to a simmer and reduce.
- Remove from heat and swirl in the butter. Taste and adjust salt and pepper. Pour sauce over fish. Garnish with fresh scallions and serve with plenty of chewy French bread and a crisp green salad with a simple vinaigrette.
MONKFISH PROVINCIAL
Steps:
- In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
- Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 16.8 g, Cholesterol 73.1 mg, Fat 21.3 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 8.3 g, Sodium 294.5 mg, Sugar 2.4 g
MONKFISH IN LEMON BUTTER WINE SAUCE
Very Simple Monkfish Recipe. I had something similar in Venice Italy. I have been searching forever for a monkfish recipe with no luck. In fact I became rather intimidated as most sites I found info on said Monkfish was difficult to prepare. So I made this one up Myself. My Husband & children loved it. The cooking and ingredient quantities are estimated as I just threw everything together & this was the 1st time I made this.
Provided by lbyrne
Categories Very Low Carbs
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
- Place Monkfish Fillets in pan & season with salt & pepper.
- Slice sticks of butter in 1/8" pieces & lay on top of fish.
- Sprinkle lemon & wine over fish.
- Sprinkle fish with parsley.
- Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.
MONKFISH FILLETS DIJON STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees.
- Select a baking dish large enough to hold the monkfish fillets in one layer without crowding. Pour olive oil over the bottom. Turn the fillets in the oil to coat well all over. Sprinkle with salt and pepper. Brush the fillets with mustard. Scatter onions and garlic around the fillets.
- Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.
- Place the baking dish in the oven and bake 15 minutes. Baste the fillets and return to the oven. Continue baking about 5 minutes. Swirl the butter in the sauce. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 3 grams, Sodium 644 milligrams, Sugar 2 grams, TransFat 0 grams
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