MEDALLIONS OF MONKFISH
Provided by Florence Fabricant
Categories dinner, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Place raisins in a bowl, add water and allow to soak for 30 minutes. Lightly toast nuts and set aside.
- Trim monkfish of any membrane and discolored spots and slice into medallions about 1/2 inch thick. Dust medallions lightly with flour.
- Heat corn oil in a large skillet. Fry fish over medium-high heat until just golden, 3 to 4 minutes on each side. Drain on absorbent paper and season lightly with salt.
- In a clean skillet, heat olive oil. Saute onions over medium heat until golden. Add rosemary, bay leaves and salt and pepper to taste. Stir in vinegar, wine and stock. Simmer for 10 minutes, until liquid remaining in pan just moistens onions. Drain raisins and add them along with nuts, lemon peel and sugar. Simmer briefly, then remove bay leaves.
- Arrange a layer of half the monkfish in a serving dish and spread half the onion mixture over fish. Repeat with another layer of fish and then the remaining onions. Allow to marinate at room temperature for 2 hours before serving.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 4 grams
MONKFISH MEDALLIONS WITH TOMATO AND LEMON
Make and share this Monkfish Medallions With Tomato and Lemon recipe from Food.com.
Provided by MariaLuisa
Categories Very Low Carbs
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season the monkfish medallions with 1/2 teaspoon thyme, salt and pepper.
- In a small heavy skillet heat 1 tablespoon of the butter over moderate-high heat until the foam subsides and in it sauté the monkfish medallions, turning once, for 10 minutes or until cooked through. Remove from the heat and tent with foil to keep warm.
- In the skillet add the remaining butter and cook the garlic over moderate-low heat, stirring, and add the tomato, lemon juice, and the remaining 1/4 teaspoon thyme and cook, stirring frequently, for 5 minutes. Add the red pepper flakes, if desired.
- Stir in any juices that have accumulated around the medallions, the parsley, salt and pepper to taste.
- Arrange the medallions on heated plates and spoon over the sauce.
Nutrition Facts : Calories 295.5, Fat 15.2, SaturatedFat 8.1, Cholesterol 87.2, Sodium 48.5, Carbohydrate 4.8, Fiber 1.4, Sugar 2.5, Protein 34
MONKFISH WITH LEMON DRESSING
Raymond Blanc's monkfish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water if you prefer
Provided by Raymond Blanc
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 15
Steps:
- Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
- Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
- About 20 mins before you're ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.
Nutrition Facts : Calories 467 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 0.07 milligram of sodium
MONKFISH WITH CAPER BUTTER
Provided by Florence Fabricant
Categories dinner, lunch, main course
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.
- Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
- Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.
- Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 8 grams, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams
MEDALLIONS OF MONKFISH WITH LENTILS
Provided by Florence Fabricant
Categories dinner
Time 1h45m
Yield 4 - 5 servings
Number Of Ingredients 17
Steps:
- Place the lentils in a bowl, cover with water to a depth of one inch above the lentils and allow to soak for one hour. Drain, rinse twice and set aside.
- Preheat the oven to 300 degrees.
- Heat the bacon in a heavy saucepan. Add the onion, carrot and celery and saute until tender. Stir in the garlic. Add the lentils and chicken stock. Tie the clove, thyme and bay leaf together with a piece of string and add the bunch. Bring to a simmer. Cover and place in the oven for about 20 minutes, until the lentils are just tender. All the liquid will not have been absorbed. Remove the bundle of herbs and set the lentils aside. The recipe can be prepared in advance up until this point.
- Cut the monkfish into medallions about one-inch-thick. You should have 12 to 15 medallions. Season with salt and pepper.
- Shortly before serving, reheat the lentils and beat in the butter a bit at a time. Season with lemon juice, mustard and salt and pepper to taste.
- Heat the olive oil in a heavy skillet. Cook the medallions over medium-low heat for about three minutes on each side, until they are just cooked through.
- Spoon some of the lentils in the center of each of four or five warmed plates. Arrange the medallions of fish on them and spoon more of the sauce from the lentils around them. Garnish with parsley and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 663 milligrams, Sugar 2 grams, TransFat 0 grams
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