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.
OVEN ROASTED MONKFISH WITH CREAMED CABBAGE AND BALSAMIC VINEGAR
Categories Fish
Number Of Ingredients 11
Steps:
- Preheat the oven to 200c/425 degrees. Place a small non-stick sauté pan over medium heat. Add pancetta and cook until brown. Set aside. Place a large heavy based saucepan over medium heat. Add 30ml/2 tablespoons olive oil. Add the onions and sweat until soft, about 5 minutes. Add the garlic and continue to sweat for 1-2 minutes. Add the cabbage and the white wine and cook for 5 minutes. Add the cream and simmer for 15-20 minutes. Season with salt and pepper and keep warm. Lightly season the monkfish with salt. Place a non- stick, ovenproof sauté pan over high heat. Add remaining olive oil. Brown the monkfish on all sides. Place in the oven for 8-12 minutes. Remove pan from oven and place over medium heat. Add the butter and cook until butter begins to brown. Remove the pan from the heat and baste the monkfish with the brown butter. Remove the fish and allow to rest for 3-4 minutes before slicing. Place the cabbage on 4 serving plates and divide the slices of fish accordingly. Drizzle with the aged balsamic vinegar.
OVEN ROASTED MONKFISH WITH CREAMED CABBAGE AND BALSAMICO
Slices of firm-fleshed monkfish are served over a creamy cabbage mixture.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees C/425 degrees F.
- Place a small non-stick saute pan over medium heat.
- Add pancetta and cook until brown. Set aside.
- Place a large heavy based saucepan over medium heat. Add 30ml/2 tablespoons olive oil.
- Add the onions and sweat until soft, about 5 minutes.
- Add the garlic and continue to sweat for 1-2 minutes.
- Add the cabbage and the white wine and cook for 5 minutes.
- Add the cream and simmer for 15-20 minutes. Season with salt and pepper and keep warm.
- Lightly season the monkfish with salt.
- Place a non- stick, ovenproof saute pan over high heat. Add remaining olive oil.
- Brown the monkfish on all sides. Place in the oven for 8-12 minutes.
- Remove pan from oven and place over medium heat.
- Add the butter and cook until butter begins to brown.
- Remove the pan from the heat and baste the monkfish with the brown butter.
- Remove the fish and allow to rest for 3-4 minutes before slicing.
- Place the cabbage on 4 serving plates and divide the slices of fish accordingly.
- Drizzle with the aged balsamic vinegar.
Nutrition Facts : Calories 844.5 calories, Carbohydrate 18.5 g, Cholesterol 189.7 mg, Fat 66.8 g, Fiber 4.2 g, Protein 41.5 g, SaturatedFat 27.4 g, Sodium 511 mg, Sugar 10.5 g
MAGNIFICENT ROASTED MONKFISH
This recipe calls for monkfish, but I am sure it would work as well with another firm white fish, i.e.cod. It is wonderful served with garlic mash potato and arugula with a little balsamic vinegar drizzled over the fish and arugula.
Provided by ChefDebs
Categories < 60 Mins
Time 44m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400*.
- In a food processor put the sun dried tomatoes with half their oil,and the basil leaves and blend until smooth.Add the remaining sun dried oil whil blending.
- You will need 4 A4 size pieces of greaseproof paper.Lay 4 slices of parma ham snuggly next to each other on each piece paper.
- Divide your paste into 4, smearing over the ham. Then place the fish at one end,season and using the greaseproof paper, fold and roll up.
- Remove paper and carefully move to an oiled baking dish.
- Bake in the oven for 20 minutes.
Nutrition Facts : Calories 277.4, Fat 11.1, SaturatedFat 1.8, Cholesterol 49.6, Sodium 187.4, Carbohydrate 14.2, Fiber 4.1, Sugar 0.1, Protein 32.1
ROASTED MONKFISH WITH BALSAMIC VINEGAR AND SHALLOTS
From a newspaper that got it from "The Modern Seafood Cook" by Edward Brown and Arthur Boehm (1995).
Provided by Oolala
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total.
- Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter.
- Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots have softened, 3-4 minutes.
- Slice the fillet into 1" pieces. Pour the sauce on top and garnish with the parsley. Serve immediately.
Nutrition Facts : Calories 182.8, Fat 4.9, SaturatedFat 0.9, Cholesterol 42.5, Sodium 37.6, Carbohydrate 8.3, Fiber 0.3, Sugar 4.4, Protein 25.4
OVEN ROASTED MONKFISH WITH CREAMED CABBAGE AND BALSAMICO
Slices of firm-fleshed monkfish are served over a creamy cabbage mixture.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees C/425 degrees F.
- Place a small non-stick saute pan over medium heat.
- Add pancetta and cook until brown. Set aside.
- Place a large heavy based saucepan over medium heat. Add 30ml/2 tablespoons olive oil.
- Add the onions and sweat until soft, about 5 minutes.
- Add the garlic and continue to sweat for 1-2 minutes.
- Add the cabbage and the white wine and cook for 5 minutes.
- Add the cream and simmer for 15-20 minutes. Season with salt and pepper and keep warm.
- Lightly season the monkfish with salt.
- Place a non- stick, ovenproof saute pan over high heat. Add remaining olive oil.
- Brown the monkfish on all sides. Place in the oven for 8-12 minutes.
- Remove pan from oven and place over medium heat.
- Add the butter and cook until butter begins to brown.
- Remove the pan from the heat and baste the monkfish with the brown butter.
- Remove the fish and allow to rest for 3-4 minutes before slicing.
- Place the cabbage on 4 serving plates and divide the slices of fish accordingly.
- Drizzle with the aged balsamic vinegar.
Nutrition Facts : Calories 844.5 calories, Carbohydrate 18.5 g, Cholesterol 189.7 mg, Fat 66.8 g, Fiber 4.2 g, Protein 41.5 g, SaturatedFat 27.4 g, Sodium 511 mg, Sugar 10.5 g
OVEN ROASTED MONKFISH WITH CREAMED CABBAGE AND BALSAMICO
Slices of firm-fleshed monkfish are served over a creamy cabbage mixture.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees C/425 degrees F.
- Place a small non-stick saute pan over medium heat.
- Add pancetta and cook until brown. Set aside.
- Place a large heavy based saucepan over medium heat. Add 30ml/2 tablespoons olive oil.
- Add the onions and sweat until soft, about 5 minutes.
- Add the garlic and continue to sweat for 1-2 minutes.
- Add the cabbage and the white wine and cook for 5 minutes.
- Add the cream and simmer for 15-20 minutes. Season with salt and pepper and keep warm.
- Lightly season the monkfish with salt.
- Place a non- stick, ovenproof saute pan over high heat. Add remaining olive oil.
- Brown the monkfish on all sides. Place in the oven for 8-12 minutes.
- Remove pan from oven and place over medium heat.
- Add the butter and cook until butter begins to brown.
- Remove the pan from the heat and baste the monkfish with the brown butter.
- Remove the fish and allow to rest for 3-4 minutes before slicing.
- Place the cabbage on 4 serving plates and divide the slices of fish accordingly.
- Drizzle with the aged balsamic vinegar.
Nutrition Facts : Calories 844.5 calories, Carbohydrate 18.5 g, Cholesterol 189.7 mg, Fat 66.8 g, Fiber 4.2 g, Protein 41.5 g, SaturatedFat 27.4 g, Sodium 511 mg, Sugar 10.5 g
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.
MONKFISH ROASTED WITH HERBS AND OLIVES
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
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.
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
ROASTED MONKFISH
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Season fish with salt and pepper.
- Heat 2 tablespoons of the olive oil in a large nonstick skillet. Over high heat, cook one side of the fish until golden brown, about 1 minute. Turn, and brown the second side. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
- Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil. Roast for 5 minutes. Remove the fish to a serving platter and keep warm.
- Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half. Stir in the remaining olive oil to bind the sauce.
- Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 912 milligrams, Sugar 3 grams
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