Tagine Of Monkfish Recipes

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FRAGRANT FISH TAGINE



Fragrant fish tagine image

A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Supper

Time 1h

Number Of Ingredients 18

2 tbsp olive oil
4 garlic cloves , roughly chopped
4 tsp ground cumin
2 tsp paprika
bunch coriander , chopped
1 tsp salt
juice and zest 1 lemon
x skinless tilapia fillets
2 tbsp olive oil
2 large onions , halved and thinly sliced
2 garlic cloves , sliced
2 tsp ground cumin
2 tsp paprika
x cans chopped tomatoes
500ml fish stock
175g pimento-stuffed olive
4 green peppers , quartered, deseeded and sliced
500g bag baby new potato , halved lengthways

Steps:

  • To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
  • Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
  • Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
  • Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.

Nutrition Facts : Calories 282 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.76 milligram of sodium

TAGINE OF MONKFISH



Tagine of Monkfish image

Make and share this Tagine of Monkfish recipe from Food.com.

Provided by LEGs Mom and Dad

Categories     One Dish Meal

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs monkfish, cut into chunks
15 -20 small new potatoes, scrubbed and peeled
4 -5 tablespoons olive oil
6 -7 garlic cloves
15 -20 cherry tomatoes
2 green bell peppers, broiled until black, skinned, seeded, and cut into strips
1 cup kalamata olive
1/2 cup water
1 teaspoon kosher salt
2 teaspoons ground cumin
1 teaspoon paprika
1 lemon, juice of
1 bunch fresh cilantro, roughly chopped
1 loaf crusty bread (optional)

Steps:

  • Pound 2 garlic cloves and salt into a smooth paste with a mortar and pestle. Add the cumin, paprika, juice from the lemon, and chopped cilantro and mix until slightly emulsified. This is the chermoula.
  • Reserve a little of the chermoula for cooking and rub the rest of it over the monkfish. Cover and leave to marinate in a cool place for 1 hour.
  • Par-boil the potatoes for about 10 minutes and then cut them in-half. Thinly slice the remaining garlic cloves. Heat 3-4 tbsp of the olive oil in a heavy pan and stir in the garlic. When the garlic just begins to color, add the tomatoes and cook until just softened.
  • Add the peppers to the tomatoes and garlic, together with the remaining chermoula, and add salt and pepper to taste.
  • Spread the potatoes over the base of a shallow pan or deep, ridged frying pan. Spoon 3/4 of the tomato and pepper mixture over and place the marinated fish chunks on top with the chermoula you reserved in step #2.
  • Spoon the rest of the tomato and pepper mixture over the fish and add the olives. Drizzle a little extra olive oil over the dish and pour in the water.
  • Heat until simmering. Cover and cook over medium heat for 15 minutes, or until the fish is cooked through.
  • Serve with fresh, warm, crusty bread.

Nutrition Facts : Calories 861.3, Fat 21.7, SaturatedFat 3.4, Cholesterol 56.7, Sodium 820.2, Carbohydrate 122.3, Fiber 17.5, Sugar 8.6, Protein 47.8

TAGINE OF MONKFISH



Tagine of Monkfish image

The Tagine of Monkfish recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 4h10m

Yield 4

Number Of Ingredients 16

2 onions
2 garlic cloves
1 kilogram Monkfish (with bone)
2 Tbsps olive oil
1 Tbsp freshly grated ginger
1 Tbsp ground Turmeric
0.5 tsp ground Cumin
1 tsp dried thyme
1 pinch cinnamon
salt
freshly ground peppers
400 grams crushed tomatoes
4 Lemon salt
4 small carrots
1 zucchini
1 Tbsp honey

Steps:

  • Peel onions, cut in half and then into strips. Peel garlic and chop finely. Rinse monkfish, pat dry and cut into 12 pieces. In a tagine with hot oil fry monkfish pieces around until brown and take out again. Add onions, garlic, ginger, turmeric, cumin, thyme and cinnamon with salt and pepper into the tagine and pour in tomatoes with a little water. Add monkfish pieces, mix, cover and simmer gently about 45 minutes. Add a little water if necessary.
  • Drain the lemons. Rinse the carrots. Rinse zucchini and cut into wedges. Add together with the carrots and lemons during the last 10-15 minutes into the fish.
  • Before serving, season with honey, salt and pepper.

FISH TAGINE WITH SAFFRON & ALMONDS



Fish tagine with saffron & almonds image

A low calorie Moroccan fish stew flavoured with saffron, almonds, cinnamon, ginger and more. It's ideal for entertaining- make a batch ahead and freeze

Provided by Cassie Best

Categories     Main course

Time 40m

Number Of Ingredients 20

1 tbsp olive oil
1 onion , chopped
good pinch saffron
600ml hot fish or chicken stock
2 garlic cloves , crushed
thumb-sized piece ginger , peeled and grated
½ green chilli (deseeded if you don't like it too hot), finely sliced
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tbsp tomato purée
10 cherry tomatoes , halved
2 tbsp ground almond
zest 1 orange , juice of ½
1 tbsp honey
700g white fish , cut into large chunks
small bunch coriander , chopped
handful flaked almond , toasted
½ green chilli , (deseeded if you don't like it too hot), to serve
couscous and natural yogurt, to serve (optional)

Steps:

  • Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
  • Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.

Nutrition Facts : Calories 299 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium

MOROCCAN FISH TAGINE WITH TOMATOES, OLIVES, AND PRESERVED LEMONS



Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons image

This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 17

2 teaspoons cumin seeds
3 cloves garlic
1 teaspoon coarse salt
1 tablespoon sweet paprika
1 1/2 teaspoons crushed hot red pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
4 wedges Preserved Lemons for Moroccan Fish Tagine, rinsed, pulp and peel separated
3 tablespoons fruity extra-virgin olive oil
1 pound monkfish fillet or thick slabs of halibut
1 large carrot, very thinly sliced
2 ribs celery, peeled and very thinly sliced
1 pound red ripe tomatoes, peeled and thinly sliced
1 small green bell pepper, sliced into very thin rounds
2 dozen Moroccan red or picholine olives, rinsed and pitted
2 dried bay leaves, preferably Turkish
Sprigs fresh cilantro, for garnish

Steps:

  • Heat a small skillet over medium heat. Add cumin seeds and cook until toasted and fragrant; grind to a fine powder. Transfer cumin to a mortar or jar of a blender and add garlic, salt, paprika, parsley, cilantro, pulp of preserved lemon, and olive oil. Puree to make a charmoula, using a pestle or by blending.
  • Rinse fish and pat dry. If using monkfish, cut away grey membrane and divide the fish into 4 equal pieces. Rub half of the charmoula all over fish; let stand for 1 hour at room temperature or up to 24 hours, refrigerated. Add 1/2 cup water to remaining charmoula, cover, and keep refrigerated.
  • Preheat oven to 300 degrees. Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery. Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula. Add remaining tomatoes and bell peppers and spread remaining charmoula over top.
  • Chop preserved lemon peel and sprinkle around fish along with olives and bay leaves. Cover tagine with parchment paper-lined aluminum foil and bake for 1 hour.
  • Remove tagine from oven and pour liquid from dish into a small nonreactive saucepan. Bring to a boil over medium-high heat until thickened and reduced to 1/2 cup; pour back over fish.
  • Increase oven temperature to 500 degrees. Baste fish with pan juices and bake, uncovered, in top third of oven until a crust has formed over the vegetables, about 10 minutes. Transfer tagine to a wooden surface or a folded kitchen towel to prevent cracking. Garnish with cilantro sprigs; serve warm or hot.

ROASTED MONKFISH, FENNEL, AND CHESTNUT TAGINE



Roasted Monkfish, Fennel, and Chestnut Tagine image

Categories     Fish     Roast     Fennel     Fall     Chestnut     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

2 large fennel bulbs (sometimes called anise; 21/2 lb total), stalks trimmed flush with bulbs and bulbs halved lengthwise
1/2 teaspoon olive oil
3/4 stick (6 tablespoons) unsalted butter
1 1/2 roasted, shelled, and skinned chestnuts (1 lb in shell or 11 oz bottled whole)
6 unsprayed fresh fig leaves (optional)
6 (1-inch-thick) monkfish steaks (6 oz each)
1 cup white bordelaise sauce

Steps:

  • Preheat oven to 425°F.
  • Cut 1 fennel bulb half lengthwise into paper-thin slices with a mandoline or other manual slicer and toss with oil and salt and pepper to taste. Cut remaining fennel lengthwise into 1/3-inch-thick sticks.
  • Heat 3 tablespoons butter in a well-seasoned 10-inch cast-iron or heavy nonstick skillet over moderately high heat until foam subsides, then cook fennel sticks in 2 batches with salt and pepper to taste over moderate heat, stirring occasionally, until tender and edges are golden brown, about 7 minutes. Transfer to a bowl with a slotted spoon, reserving skillet, and keep warm, covered.
  • Halve chestnuts and add to skillet with 1 tablespoon butter and salt and pepper to taste. Cook over moderate heat, stirring occasionally, until golden brown, about 3 minutes. Transfer to bowl with fennel using slotted spoon, reserving skillet, and keep warm, covered.
  • Blanch fig leaves in boiling salted water 2 minutes, then transfer to a bowl of ice and cold water to stop cooking and drain well. Trim stems from leaves.
  • Pat fish dry and season with salt and pepper. Add 1 tablespoon butter to skillet and heat over moderately high heat until foam subsides. Sear fish in 2 batches, turning once, until golden brown, about 2 minutes, transferring to a plate.
  • Melt remaining tablespoon butter in skillet, then remove skillet from heat. If not using fig leaves, drizzle pieces of fish with butter. If using fig leaves, arrange 1 leaf, smooth side down, on a work surface, then put a piece of fish in middle and drizzle with some of melted butter. Wrap fig leaf around fish to enclose it and secure with wooden toothpicks. Wrap remaining fish in same manner.
  • Boil 1/2 cup sauce in skillet until reduced to about 1/3 cup, about 2 minutes. Stir in chestnuts and cooked fennel and transfer to a wide shallow heavy pot (with a tight-fitting lid) just large enough to hold fish in 1 layer. Top chestnut mixture with fish. Cover pot with lid and roast in middle of oven until fish is just cooked through, 12 to 15 minutes.
  • While fish is roasting, heat remaining 1/2 cup sauce in a small saucepan over moderate heat until hot.
  • Remove toothpicks and open fig leaves. Serve fish (with fig leaves) over chestnut mixture and scatter with raw fennel. Serve warm sauce on the side.

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