SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES
I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 4.4 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 3.8 g, Sodium 117.5 mg, Sugar 1.7 g
MONKFISH WITH WINE SAUCE AND MUSHROOMS
Provided by Molly O'Neill
Categories dinner, sauces and gravies, appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 11 grams, Sodium 658 milligrams, Sugar 3 grams, TransFat 1 gram
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.
MONKFISH IN TOMATO-GARLIC SAUCE
This sweet lobster-like fish is delicious with this garlicky tomato sauce and a cold glass of white wine. Compliments of F & W magazine.
Provided by Judith N.
Categories Very Low Carbs
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a Lg. skillet, warm 1/4 cup of olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden brown, about 15 minutes. Remove about 1/4 cup of garlic slices and reserve. Add paprika to remaining garlic in skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce reduces to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
- In a very Lg. skillet, heat the remaining 3 Tbls of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn, transfer to the oven and roast until just cooked though, 15 minutes.
- Transfer fish to a Lg, warmed platter. Pour any juices from the skillet into the sauce and simmer 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve immediately.
Nutrition Facts : Calories 269.6, Fat 14.6, SaturatedFat 2.2, Cholesterol 42.5, Sodium 106, Carbohydrate 8.1, Fiber 1.1, Sugar 1.5, Protein 26.1
ROASTED MONKFISH WITH TOMATO, MUSHROOM, AND CREAM SAUCE
Steps:
- Heat 1/4 cup oil in large skillet over medium-high heat. Add tomatoes; cook until reduced to thick puree, stirring often, about 10 minutes. Mix in half of garlic and half of parsley. Season with salt and pepper. Heat 1/4 cup oil in another large skillet over medium-high heat. Add mushrooms; saute until brown, about 7 minutes. Mix in remaining garlic and parsley; saute 1 minute. Season with salt and pepper. (Tomatoes and mushrooms can be made 2 hours ahead. Store at room temperature.) Preheat oven to 425F. Place fish in 13x9x2-inch baking dish. Brush 1/4 cup oil over; sprinkle with salt and pepper. Roast 15 minutes. Reduce oven temperature to 350F. Pour 1/2 cup water over fish; roast until fish is opaque in center, about 20 minutes longer. Spoon off most juices. Spoon tomatoes and mushrooms over fish; pour cream over. Roast until heated through, about 10 minutes. Garnish with sliced basil and serve.
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MONKFISH IN TOMATO-GARLIC SAUCE RECIPE - SERGI MILLET
From foodandwine.com
5/5 Total Time 40 mins
- Preheat the oven to 400°. In a large skillet, warm 1/4 cup of the olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 minutes. Remove about 1/4 cup of garlic slices to a plate and reserve. Add the paprika to the garlic in the skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce has reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
- In a very large skillet, heat the 3 tablespoons of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn the fish, transfer to the oven, and roast until just cooked through, 15 minutes.
- Transfer the fish to a large, warmed platter. Pour any juices from the skillet into the sauce and simmer for 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve right away.
11 SIMPLE MONKFISH RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Jun 28, 2022Category Recipe Roundup, Seafood
- Poor Man’s Lobster. Because of its texture, monkfish is often called “poor man’s lobster.” It’s less expensive than lobster and is very similar in taste and appearance.
- Monkfish in Tomato Garlic Sauce. This recipe really showcases the monkfish while still enhancing it with a delicious sauce. Cook the monkfish with salt and pepper and let the tomato garlic sauce do the rest of the work.
- Monkfish with Lemon Butter Sauce. I love lemon on fish and I love butter on, well, pretty much everything. This pan-seared monkfish is flavored with simple ingredients but it’s still so tasty!
- Catalan Monkfish. This dish originates from a part of Spain called Catalonia. This is where Spain and France meet on the Mediterranean side. The sauce is a really important part of this dish.
- Baked Monkfish with Lemon, Rosemary, and Breadcrumbs. Since monkfish is a really firm fish, it can stand up to a crispy topping like this recipe. The breadcrumbs are flavored with lemon juice, rosemary, and garlic.
PAN-ROASTED MONKFISH WITH MUSHROOMS AND SCALLIONS …
From foodandwine.com
- Heat the oven to 450°. In an ovenproof pot, heat the oil over moderately high heat. Add the mushrooms and cook until starting to brown, about 3 minutes. Add the scallion bulbs, garlic, and 1/4 teaspoon each of the salt and pepper. Cook until the scallions start to soften, about 4 minutes.
- Sprinkle the fish with the remaining 1/4 teaspoon each salt and pepper. Put the fish on top of the mushrooms and scallions and transfer the pot to the oven. Roast until the fish is just done, 10 minutes for 3/4-inch-thick fillets. Remove the monkfish from the pot and put the pot on top of the stove. Add the scallion tops and the cream to the pot. Bring to a simmer and continue simmering the sauce until it starts to thicken, 1 to 2 minutes. Serve the fish topped with the sauce.
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