Roast Monkfish With Meat Sauce Recipes

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:

• Preheat the oven to at least 450 degrees. Place a cast-iron or other ovenproof skillet inside. Put half the butter in a small saucepan, and turn the heat to medium-high. Add carrot and celery, and stir; a minute later, add onion. Cook, stirring occasionally, until vegetables brown, less than 10 minutes. Be careful not to let them burn. Stir in tomato paste if you like, then broth. Bring to a boil, adjust heat and let mixture simmer about 10 minutes.
• Strain mixture, pressing on vegetables to extract their liquid, and return to medium-high heat. Bring to a boil; let boil until less than half a cup of thick liquid remains.
• Meanwhile, season fish with salt and pepper. Carefully remove hot pan from oven, and add oil; swirl to coat bottom. Add fish, and roast 5 minutes. Remove from oven, and carefully pour liquid accumulated around fish into simmering sauce; turn fish over, and return to oven for 5 minutes while bringing sauce to a boil. Reduce sauce until it is thick and syrupy and measures about 1/2 cup. When a thin-bladed knife inserted into thickest part of fish meets little resistance, remove it from oven.
• Add remaining butter to sauce, and spoon over fish to serve.

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.