Monkfish Cooked In A Paper Bag Recipes

Steps:

• Prehea oven to 350. Put the fillets in a mixing bowl, and add the parsley, garlic, rosemary, oil, wine, salt and pepper. Stir well.
• Trim off the root end of each leek. Split the leeks partly in half lengthwise, cutting to within an inch of the base. Rinse between each layer to wash away any sand. Cut the leeks crosswise into 2 1/2-inch lengths. Cut these pieces lengthwise into very thin julienne strips. There should be about 2 cups.
• Lay out a length of parchment paper or aluminum foil, measuring about 30 inches by 15 inches, on a baking sheet. Place the fish pieces and their sauce in the center of the paper or foil. Top the fish with the leeks. Fold over the edges of the paper or foil compactly, and seal the sides as tightly as possible. Place the baking sheet in the oven, and bake at 350 for 20 minutes or until the bag is well-puffed.
• Carefully open the bag - beware of the steam - and garnish the top of the dish with mussels, if desired.

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.

Steps:

• Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
• Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
• Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.