Oven Roasted Monkfish With Creamed Cabbage And Balsamic Vinegar 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:

• Preheat the oven to 200c/425 degrees. Place a small non-stick sauté pan over medium heat. Add pancetta and cook until brown. Set aside. Place a large heavy based saucepan over medium heat. Add 30ml/2 tablespoons olive oil. Add the onions and sweat until soft, about 5 minutes. Add the garlic and continue to sweat for 1-2 minutes. Add the cabbage and the white wine and cook for 5 minutes. Add the cream and simmer for 15-20 minutes. Season with salt and pepper and keep warm. Lightly season the monkfish with salt. Place a non- stick, ovenproof sauté pan over high heat. Add remaining olive oil. Brown the monkfish on all sides. Place in the oven for 8-12 minutes. Remove pan from oven and place over medium heat. Add the butter and cook until butter begins to brown. Remove the pan from the heat and baste the monkfish with the brown butter. Remove the fish and allow to rest for 3-4 minutes before slicing. Place the cabbage on 4 serving plates and divide the slices of fish accordingly. Drizzle with the aged balsamic vinegar.

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:

• 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:

• Preheat oven to 425.
• Remove outer leaves from cabbage and cut into wedges about 3 inches thick.
• Peel and chop onion.
• Spread both cut sides of the wedges with butter and place each wedge on It's own piece of foil.
• Add chopped onion to each wedge.
• Sprinkle with salt and pepper to taste.
• Drizzle with balsamic vinegar.
• Wrap each wedge in foil, place in oven and bake 20-30 minute.
• When cabbage is tender, it is ready to unwrap and enjoy.

Steps:

• Preheat oven to 425 degrees F.
• In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total.
• Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter.
• Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots have softened, 3-4 minutes.
• Slice the fillet into 1" pieces. Pour the sauce on top and garnish with the parsley. Serve immediately.

Steps:

• Preheat the oven to 200 degrees C/425 degrees F.
• Place a small non-stick saute pan over medium heat.
• Add pancetta and cook until brown. Set aside.
• Place a large heavy based saucepan over medium heat. Add 30ml/2 tablespoons olive oil.
• Add the onions and sweat until soft, about 5 minutes.
• Add the garlic and continue to sweat for 1-2 minutes.
• Add the cabbage and the white wine and cook for 5 minutes.
• Add the cream and simmer for 15-20 minutes. Season with salt and pepper and keep warm.
• Lightly season the monkfish with salt.
• Place a non- stick, ovenproof saute pan over high heat. Add remaining olive oil.
• Brown the monkfish on all sides. Place in the oven for 8-12 minutes.
• Remove pan from oven and place over medium heat.
• Add the butter and cook until butter begins to brown.
• Remove the pan from the heat and baste the monkfish with the brown butter.
• Remove the fish and allow to rest for 3-4 minutes before slicing.
• Place the cabbage on 4 serving plates and divide the slices of fish accordingly.
• Drizzle with the aged balsamic vinegar.

Steps:

• Preheat oven to 450°F Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 tsp salt, and 1/4 tsp pepper.
• Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
• Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes. Toss with Vinegar and serve.