Poached Monkfish With Red Onion Oranges And Kalamata Olives Recipes

POACHED MONKFISH WITH RED ONION, ORANGES, AND KALAMATA OLIVES

Poached Monkfish with Red Onion, Oranges, and Kalamata Olives image

Firm monkfish fillets are simmered with orange segments, pieces of olives, and slivers of onion, which complement the low-fat fish's sweet, mild flavor.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1 onion, peeled, cut into 8 wedges
1 rib celery, cut into 4 pieces
1 carrot, cut into 4 pieces
3 sprigs fresh flat-leaf parsley
2 bay leaves
1 teaspoon whole black peppercorns
Zest of 1 orange
1/2 cup white wine
2 one-pound monkfish fillets, skin and black membranes removed
2 oranges, segmented, juice reserved
2 ounces Kalamata olives (about 1/2 cup), cut into quarters lengthwise
1 medium red onion, peeled, cut into 1/2-inch-wide slivers

Steps:

Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow flavors to blend. Strain; discard solids. Return court-bouillon to pan.
Bring court-bouillon to a boil; reduce to just simmering. Place fish in stock (it will be partly submerged); top with oranges, olives, and red onion. Cover; cook until fish is just cooked through, about 10 minutes.
Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. Serve immediately.

Nutrition Facts : Calories 142 g, Cholesterol 24 g, Fat 4 g, Fiber 2 g, Protein 15 g, Sodium 175 g

FISH WITH TOMATOES, OLIVES AND CAPERS

Fish with Tomatoes, Olives and Capers image

Provided by Ellie Krieger

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

Steps:

In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

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

Ingredients

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.

POACHED ORANGES

Poached Oranges image

Poached oranges make a satisfying, colorful dessert. The oranges have a concentrated taste, especially with the addition of Grand Marnier.

Provided by Jacques Pepin

Categories dessert

Time 25m

Yield Eight servings

Number Of Ingredients 5

Ingredients

8 large seedless oranges
7 tablespoons sugar
1/2 cup water
2 tablespoons Grand Marnier
1 sprig fresh mint, for garnish

Steps:

Peel the oranges with a sharp knife, removing all the white membrane. Cut the oranges into half-inch> to three-quarter-inch-thick slices. Place the slices in a saucepan with the sugar and water. Cover, bring to a boil, and simmer gently for five minutes.
Carefully remove the orange slices from the syrup and place them in a serving dish. Cook the syrup to reduce it to approximately a half cup and pour it over the oranges.
When cool or at serving time, sprinkle the oranges with the Grand Marnier. Decorate by placing the mint sprig in the center.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 23 grams

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