ROASTED MONKFISH
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Season fish with salt and pepper.
- Heat 2 tablespoons of the olive oil in a large nonstick skillet. Over high heat, cook one side of the fish until golden brown, about 1 minute. Turn, and brown the second side. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
- Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil. Roast for 5 minutes. Remove the fish to a serving platter and keep warm.
- Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half. Stir in the remaining olive oil to bind the sauce.
- Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 912 milligrams, Sugar 3 grams
OVEN ROASTED MONKFISH WITH CLAMS AND MERGUEZ SAUSAGE
Steps:
- For the monkfish: Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes.
- For the potatoes: Preheat oven to 400 degrees. Toss potatoes in olive oil in season with salt and pepper to taste. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown. .
- For the sausage: Preheat grill or grill pan. Grill the sausage until golden brown and cooked through. Let rest and cut into 1/2-inch slices.
- For the clam broth: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 2 minutes. Increase the heat to high, add wine and cook until reduced. Add broth and bring to a boil. Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl. Cook the broth until reduced by half. Add the tomatoes and cook for 2 minutes. Whisk in the butter, add the scallions and season with salt and pepper to taste.
- Assemble: Cut the roasted monkfish into 4 pieces. Place a small amount of spinach in each bowl. Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge. Ladle broth over and garnish with fresh parsley.
ROASTED MONKFISH WITH ROUILLE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
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.
ROASTED MONKFISH
Moderately firm-textured monkfish is just sturdy enough to stand up to a very hot oven. Other fish, such as mahi mahi, halibut, and grouper, can be used here too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees.
- Heat the oil in a skillet over high heat until hot but not smoking. Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes. Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
- Transfer the fish to a warm plate and set aside. Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan. Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
- Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.
ROASTED MONKFISH WITH POTATOES, OLIVES AND BAY LEAVES
A great dish from simple ingredients. It's worth splurging a bit on the quality and quantity of the olive oil. And for this dish, don't use heavily cured or marinated olives--the little oil cured ones are great. Any firm-fleshed fish will work.
Provided by Chef Kate
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Peel and thinly slice the potatoes (a mandoline is great for this).
- Cover the bottom of a 9x12-inch baking dish with half the olive oil, and top with the potatoes in a single layer (they can overlap a little).
- Season with salt and pepper and top with the bay leaves and remaining oil.
- Roast for ten minutes, turn the pan back to front, and roast ten minutes more (by now the potatoes should be browning--if not, give them another minute or two).
- Top the potatoes with the olives and lay the fish on top, sprinkling it with salt and pepper.
- Roast the dish for an additional ten minutes or until the fish is tender but not overcooked.
- Serve immediately.
Nutrition Facts : Calories 472.3, Fat 33.3, SaturatedFat 4.8, Cholesterol 42.5, Sodium 327.2, Carbohydrate 17.3, Fiber 2.5, Sugar 0.7, Protein 26.3
OLIVE-ROASTED MONKFISH
Steps:
- Put the olives, honey, and coffee in a blender and puree until smooth. Strain through a fine-mesh strainer. Divide the puree into two parts, one for brushing the fish and the other for sauce.
- Line a baking sheet with aluminum foil and set a roasting rack on top. Put the monkfish tails on the rack. Using a pastry brush, evenly coat the monkfish with half of the olive mixture designated for coating the fish. Refrigerate for 20 minutes so the puree will adhere to the fish. After 20 minutes, brush the monkfish tails with the puree again and return them to the refrigerator for another 20 minutes.
- Meanwhile, preheat the oven to 450°F (230°C).
- Remove the fish from the refrigerator and brush again with the olive puree. Roast the fish for 10 minutes. Rotate the pan and roast for 10 more minutes. Turn off the oven without opening the door and let the fish rest for 10 minutes. Remove the fish from the oven and let it rest for 5 more minutes.
- While the fish is resting, heat the reserved half of the olive puree in a small pot over medium-low heat. Stir frequently so it does not stick to the pot.
- Working with one tail at a time, cut the meat off either side of the central bone. Slice each monkfish loin into medallions.
- To serve, put a pool of sauce on each of 4 plates and arrange the monkfish slices on top. Sprinkle with the scallions.
More about "olive roasted monkfish recipes"
MONKFISH FILLET RECIPE | JAMIE OLIVER MONKFISH RECIPES
From jamieoliver.com
Servings 4Total Time 50 minsCategory Healthy MealsCalories 481 per serving
- In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets.
ROASTED MONKFISH WITH OLIVES - PREVENTION
From prevention.com
ROAST MONKFISH WITH CHORIZO, SHERRY AND RICE - OLIVE …
From olivemagazine.com
RECIPE: GRILLED MONKFISH WITH OLIVE AND PARSLEY SALSA
From wholefoodsmarket.com
BEST BAKED MONKFISH RECIPE: THE TASTIEST LOBSTER ALTERNATIVE!
From bakeitwithlove.com
Ratings 33Category Dinner Recipes, Main CourseCuisine AmericanTotal Time 17 mins
MONKFISH RECIPE - CATALAN MONKFISH WITH ROASTED GARLIC SAUCE
From honest-food.net
6 MONKFISH RECIPES | OLIVEMAGAZINE
From olivemagazine.com
RICK STEIN'S ROASTED MONKFISH WITH CRUSHED POTATOES, OLIVE OIL AND ...
From telegraph.co.uk
ROASTED MONKFISH WITH ROMESCO SAUCE | RECIPES | DELIA ONLINE
From deliaonline.com
HOW TO COOK MONKFISH | RICK STEIN | RICK STEIN
From shop.rickstein.com
10 BEST ROASTED MONKFISH RECIPES | YUMMLY
From yummly.com
RECIPE IN FIVE MINUTES: FISH FILLET REMOVED WITH OVEN-ROASTED ...
From newsrnd.com
PAN-ROASTED MONKFISH WITH A FENNEL-OLIVE SLAW
From culaccinokitchen.com
OVEN-ROASTED MONKFISH WITH OLIVES AND CALABRIAN CHILI PEPPERS
From kalamazoogourmet.com
27 BEST MONKFISH RECIPES - THE BRILLIANT KITCHEN
From thebrilliantkitchen.com
11 SIMPLE MONKFISH RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
HERE ARE OUR 6 FAVORITE BUDGET RECIPES FROM INA GARTEN
From salon.com
10 BEST ROASTED MONKFISH RECIPES | YUMMLY
From yummly.com
You'll also love