Monkfish With Mashed Potatoes And Thyme Recipes

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:

• Begin by removing the outer mottled gray membranes and any dark red portions from the monkfish fillets. On a slight angle, slice the fish into 1/2-inch thick medallions. Using two pieces of wax paper, place a few medallions between the paper and lightly pound them with the flat side of a meat mallet or small heavy saucepan to slightly flatten them.
• In a 4-5 quart saucepan, add the potatoes and enough cold water to cover them by 3 inches, season with salt and bring to a boil.
• Reduce heat to a gentle boil and cook 10 minutes.
• Trim the root ends and dark green leaves from the leeks. From the greens of one leek, trim any yellow, wilted or bruised parts and reserve them. The other two leek greens can be set aside for another use, like stock. Slice the leek whites and reserved greens in half lengthwise. Rinse layers well under cold water to remove any grit from between the layers. Using one set of leek whites and greens, cut again in half lengthwise. The remaining leek whites cut crosswise into 1 inch pieces. Add all the leeks to the potatoes after they have cooked at a gentle boil for 10 minutes. Cook leeks and potatoes for an additional 10 minutes or until they are tender.
• Reserve 2 cups of the potato/leek cooking liquid. Drain the remaining liquid from the vegetables. Transfer to a blender the leek greens, long pieces of leek whites and two slices of the potato. Add approximately 1/2 cup of the reserved cooking liquid and blend until smooth. While the blender is still running, add 1/2 cup of the olive oil in a thin steady stream. Blend until creamy and the sauce is thick enough to lightly coat a spoon. If necessary, add more cooking liquid to get the sauce to that stage. Strain the sauce into a small saucepan, keep warm over low heat.
• In a large skillet over a medium-high flame, heat 3 tablespoons of the olive oil. Add the remaining leeks and potatoes that have been drained and the thyme sprigs to the skillet.
• Season with salt and pepper and cook until golden brown, turning often, for approximately 12 minutes. Remove from heat and cover skillet to keep the mixture warm.
• Sprinkle the monkfish slices with salt and lightly coat them with flour, tap off excess. In a large non-stick skillet over medium flame, heat the remaining 3 tablespoons of oil. Add as many monkfish slices as possible to fit in a single layer. Cook fish only turning once until golden brown on both sides, approximately 5-7 minutes. Remove to a plate and keep warm.
• Divide the potatoes and leeks among 6 warm dinner plates. Place the monkfish slices on top of the vegetable mixture and spoon the sauce over the fish. Garnish with a sprinkle of parsley and/or chives. Serve immediately.

Steps:

• Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
• Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
• Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
• Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.

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.