The Monk Recipes

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ROASTED MONKFISH



Roasted Monkfish image

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

1 tablespoon extra-virgin olive oil
1 1/2 pounds monkfish, cut into 4 pieces
1/4 cup dry white wine or dry vermouth
2 cups Chunky Cipolline Tomato Compote
Kosher salt and freshly ground black pepper

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.

HOW TO COOK MONKFISH



How to Cook Monkfish image

Learn how to cook monkfish and enjoy its sweet and mild taste! Monkfish is versatile seafood that is lean and protein-rich with a meaty texture. Since it does not flake or fall apart like more delicate fish, it's great for pan-frying, grilling or baking in the oven!

Provided by Izzy

Time 20m

Number Of Ingredients 6

2 pounds monkfish (skinned and boned)
2 tablespoons olive oil
2 tablespoons butter (unsalted recommended)
half lemon
salt and pepper (to taste)
fresh parsley (minced, optional garnish)

Steps:

  • Remove the monkfish from the refrigerator (or thaw completely if frozen). Pat dry with paper towels and rub with 1 tablespoon olive oil on all sides. Season with salt and pepper.
  • Place a heavy skillet over medium-high heat. When hot, add the remaining olive oil and butter to the pan and swirl the pan to coat.
  • Add the monkfish and fry undisturbed for 5 minutes. Using a fish spatula or kitchen tongs, flip the fillets and cook several minutes more, spooning pan juices on top from time to time. Note that 1-inch thick fillets will take 6-7 minutes in total, while 2-3 inch thick fillets could take 15 minutes or more.
  • To check doneness, insert a knife tip into the thickest section for a moment. If it comes out hot to the touch, then the fish is done. You can also insert an instant-read thermometer and look for a reading of 145°F.
  • Sprinkle lemon juice and optional fresh parsley onto the monkfish. Transfer to serving plates immediately and drizzle pan juices on top.
  • Preheat the oven to 400°F. Set aside a large ovenproof skillet.
  • Remove the monkfish from the refrigerator. Pat dry with paper towels and rub with 1 tablespoon olive oil on all sides. Season with salt and pepper.
  • Place a heavy skillet over medium-high heat. When hot, add the remaining olive oil and butter to the pan and swirl the pan to coat.
  • Add the monkfish and fry for 2 minutes. Then flip and fry for two minutes more.
  • Using oven mitts, transfer the pan to the preheated oven. Continue cooking for 3-5 minutes for thinner fillets or 10-12 minutes for thick fillets. To check doneness, insert a knife tip into the thickest section for a moment. If it comes out hot to the touch, then the fish is done. You can also insert an instant-read thermometer and look for a reading of 145°F.
  • Sprinkle lemon juice and optional fresh parsley onto the monkfish. Transfer to serving plates immediately and drizzle pan juices on top.

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