Magnificent Roasted Monkfish Recipes

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ROASTED MONKFISH

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8



Roasted Monkfish image

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

2 pounds monkfish on the bone, head and skin removed
Salt and freshly ground pepper to taste
1/2 cup olive oil
1 carrot, cut in 1/4-inch cubes
1 onion, coarsely chopped
5 cloves garlic, unpeeled
1 cup dry white wine
1/2 cup fish broth (see recipe)

ROASTED MONKFISH WITH ROUILLE

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16



Roasted Monkfish with Rouille image

Steps:

  • To make the rouille, in a small saucepan, bring the wine to a simmer and reduce it by half. Set aside. In a food processor, combine the roasted pepper, Tabasco, potato, garlic, salt and pepper and process until almost smooth. Do not over process or the potato will become gummy. Add the olive oil and vinegar in a thin stream while the machine is running, then transfer the mixture to a bowl. Just before serving, heat the reduced wine slightly and beat it into the rouille, drop by drop, to loosen it. Bring a medium saucepan of lightly salted water to a boil. Add the whole potatoes and simmer for 10 minutes.
  • Drain well, cut in half, and set aside. Preheat the oven to 350 degrees. Heat a heavy 12 inch skillet, preferably cast iron, over medium high heat and add half the olive oil. Sear the onion slices until almost charred, pressing them down with the back of a spatula and turning to the other side when blackened.
  • Separate the onions into rings and add the garlic and rosemary. Cook, stirring frequently, for 1 minute. Transfer the vegetables to a plate and wipe the pan with a paper towel. Add the remaining olive oil and, again over medium high heat, lightly season and then sear the monkfish tails, turning with tongs to be sure all sides brown evenly. Return the onion mixture to the skillet around the fish and add the potatoes. Season generously with salt and pepper. The fish should not be crowded or it will steam rather than roast. Transfer the skillet to the oven and roast for about 15 minutes, or until the fish is cooked through and the potatoes are tender. Serve the rouille on the side.

1/2 cup dry white wine
1/2 red bell pepper, stemmed, seeded, and roasted (see Note)
3 dashes Tabasco
1 medium potato, peeled, halved, and boiled until tender
6 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons fruity olive oil
1 teaspoon white vinegar
4 small white or red rose potatoes, unpeeled
1 tablespoon olive oil
1 medium onion, cut into 1 inch slices
2 cloves garlic, finely chopped
2 sprigs fresh rosemary
1 1/2 pounds monkfish tails, on the bone, skin and membranes removed
Salt and freshly ground black pepper

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



Magnificent Roasted Monkfish image

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

1 (8 ounce) jar sun-dried tomatoes packed in oil
1 cup basil leaves
16 slices parma ham
28 ounces monkfish, tails
salt & pepper

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



Monkfish Roasted With Herbs and Olives image

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.

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

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



Roasted Monkfish image

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.

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

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