Stuffed Monkfish Tail Recipes

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BACON-WRAPPED MONKFISH



Bacon-wrapped monkfish image

Choose dry-cured, thinly sliced bacon for this dish - the crisp texture works well with the firm, meaty monkfish

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 6

400g monkfish tail, sliced into 2 fillets
2 sprigs fresh thyme , leaves stripped
12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon
2 large tomatoes , halved
3-4 tbsp vinaigrette
225g bag watercress and salad leaves

Steps:

  • Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
  • Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.
  • Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
  • Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.

Nutrition Facts : Calories 258 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.27 milligram of sodium

STUFFED MONKFISH TAIL



Stuffed Monkfish Tail image

Make and share this Stuffed Monkfish Tail recipe from Food.com.

Provided by KitchenManiac

Categories     Australian

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb monkfish, tail skinned & trimmed
6 slices prosciutto or 6 slices bacon
4 tablespoons chopped mixed herbs (parsley, chives, basil, sage)
1 teaspoon finely grated lemon rind
2 tablespoons olive oil
salt and pepper

Steps:

  • Using a sharp knife, carefully cut down each side of the central bone of the Monkfish to leave 2 fillets. Wash and dry the fillets.
  • Lay the proscuitto or bacon slices widthwise on a clean work surface so that they overlap slightly.
  • Lay the fish fillets lengthwise on top of the ham or bacon so that the two cut sides face up.
  • Mix together the chopped herbs and lemon rind. Season well. Pack this mixture onto the cut surface of one of the Monkfish fillet. Press the 2 fillets together and wrap tightly with the ham or bacon. secure with string or toothpicks.
  • Heat the olive oil in a large ovenproof frying pan and place the fish in the pan, seam side down first, and brown the wrapped Monkfish tail all over.
  • Cook in a preheated oven at 400F for 25 min until golden brown and the fish is tender. Remove from the oven and allow to rest for 10 min before slicing thickly.
  • Serve with shredded stir-fried vegetables and potatoes.

Nutrition Facts : Calories 97.4, Fat 5.7, SaturatedFat 0.9, Cholesterol 18.9, Sodium 13.7, Carbohydrate 0.1, Protein 10.9

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