Monkfish Or Other Fillets In Almond Sauce Recipes

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.

Steps:

• Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl. Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in.
• Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet. When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes. Add the lemon zest and shallots to the skillet. Flip the fish; add the butter and almonds; and cook, basting the fish using a large spoon, until the almonds brown and the fish tests tender in the center when poked with a fork or toothpick, 2 to 3 minutes. Pick out the lemon zest and discard.
• Transfer the fish, along with the shallots, almonds and some of the butter, to plates and serve right away.

Steps:

• Preheat the oven to 350°F. Heat half the oil in a skillet over medium heat. Add the bread pieces and almonds and toast, stirring occasionally, until golden brown. Transfer to a food processor. Add the remaining oil to the skillet and heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and paprika, then transfer the mixture to the food processor.
• Process the mixture until coarsely ground, then, with the machine running, add the wine. Continue processing until a smooth paste is formed. Return the mixture to the skillet and stir in the stock.
• Bring the mixture to a steady simmer over medium heat and cook for 15 minutes, stirring occasionally. Meanwhile, season the fish with salt and pepper and place in a casserole. When the sauce is cooked, season it with salt and pepper and pour over the fish.
• Put the fish in the oven and bake, uncovered, until the point of a thin-bladed knife inserted into the thickest part of the fish meets little resistance (monkfish will remain firm, but there will be a noticeable difference between underdone and done). Garnish and serve hot.

Steps:

• Heat some groundnut oil in a large wok over high heat. Add the fish to the wok, pressing lightly on the fillets as they cook. Cook for 3 to 4 minutes. Turn the heat down to medium.
• Turn the fish over and sprinkle the garlic, ginger and chile over the fillets. Cook for a further 3 to 4 minutes, depending on the size of the fillet, until the flesh has turned opaque and flakes when poked at with a fork or a pair of chopsticks.
• Season the fish with the soy sauce and sesame oil. Add the spring onion strips and chopped cilantro and cook until the herbs have wilted slightly.
• To serve, garnish the fillets with the wilted herbs and serve immediately with the steamed vegetables or the scented rice and noodles if using.

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.

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.

Steps:

• Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
• Place Monkfish Fillets in pan & season with salt & pepper.
• Slice sticks of butter in 1/8" pieces & lay on top of fish.
• Sprinkle lemon & wine over fish.
• Sprinkle fish with parsley.
• Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.

Steps:

• Put the wine, shallots and thyme in a saucepan over high heat and boil until less than 1/2 cup remains, from 20 to 30 minutes. Add the heavy cream and stir. Strain the sauce and set it aside.
• Over medium heat, melt 2 tablespoons of the butter in a pan. Before the butter begins to brown, add the mushrooms. Cook for 4 minutes, turn each mushroom and cook 3 more minutes. Remove and drain them on paper towels.
• Melt 4 tablespoons of the butter in a skillet over medium heat. Season one side of the monkfish fillets lightly with salt and pepper. When the butter begins to foam, immediately place the fish, seasoned side down, in the pan.
• Lightly season the top side of the fillets and cook for 4 to 5 minutes, depending on each fillet's thickness. Turn and cook until thoroughly warmed, about 4 to 5 minutes. Remove the fish, pat dry and arrange on 6 plates.
• Warm the wine sauce until nearly boiling. Remove from the heat. Whisk in the remaining 2 tablespoons of butter. Season, add the mushrooms and surround each fillet with the sauce.

Steps:

• Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
• Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
• Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

Steps:

• Preheat the oven to 450 degrees.
• Select a baking dish large enough to hold the monkfish fillets in one layer without crowding. Pour olive oil over the bottom. Turn the fillets in the oil to coat well all over. Sprinkle with salt and pepper. Brush the fillets with mustard. Scatter onions and garlic around the fillets.
• Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.
• Place the baking dish in the oven and bake 15 minutes. Baste the fillets and return to the oven. Continue baking about 5 minutes. Swirl the butter in the sauce. Sprinkle with parsley and serve.