TOMATO MONKFISH
I just made this monkfish recipe up but it tastes awesome.
Provided by .mit
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place tomatoes on a baking tray and drizzle with olive oil.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, melt butter in a large frying pan over medium heat. Add onion, chile pepper, garlic, and ginger; fry until golden brown and slightly charred, about 10 minutes.
- Remove tomatoes from the oven and add to the frying pan, including oil from the baking tray. Add vinegar, oregano, parsley, cilantro, bouillon cube, salt, and pepper. Continue to fry until tomatoes reduce into more of a paste, about 5 minutes more.
- Add monkfish and cover with excess paste, making sure fillets are completely surrounded. Reduce heat and cook until fish flakes easily with a fork, 5 to 10 minutes more. Serve immediately.
Nutrition Facts : Calories 769.7 calories, Carbohydrate 23.6 g, Cholesterol 58.6 mg, Fat 65.8 g, Fiber 5.9 g, Protein 25.5 g, SaturatedFat 13.1 g, Sodium 687.9 mg, Sugar 13.3 g
SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES
I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 4.4 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 3.8 g, Sodium 117.5 mg, Sugar 1.7 g
MONKFISH WITH TOMATOES AND OLIVE OIL
Provided by Florence Fabricant
Categories dinner, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice monkfish into medallions about one-inch thick. Place in a dish, sprinkle with lemon juice and season with salt and pepper.
- Heat one tablespoon of oil in heavy skillet, add bread crumbs and saute until they are golden. Remove from pan and wipe out pan.
- Heat another two tablespoons of the olive oil in the skillet. Add onion and saute over medium heat until tender. Add garlic and saute briefly, then add tomatoes. Stir tomatoes in with other ingredients for a minute or two, just enough to warm them without cooking them through. Remove vegetables from pan.
- Add one more tablespoon of the oil to pan and cook the monkfish over medium heat, about three minutes on each side, until just cooked through. The monkfish will probably not take on any color. Arrange monkfish medallions on a warm platter or on individual plates.
- Return tomato mixture to skillet, add remaining two tablespoons of oil, stir, season with salt and pepper and add basil. Pour this mixture around the medallions of fish. Sprinkle the fish with the bread crumbs and serve.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 3 grams
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