Tomato Monkfish Recipes

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TOMATO MONKFISH

I just made this monkfish recipe up but it tastes awesome.

Provided by .mit

Time 45m

Yield 2

Number Of Ingredients 14



Tomato Monkfish image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place tomatoes on a baking tray and drizzle with olive oil.
  • Bake in the preheated oven for 15 minutes.
  • Meanwhile, melt butter in a large frying pan over medium heat. Add onion, chile pepper, garlic, and ginger; fry until golden brown and slightly charred, about 10 minutes.
  • Remove tomatoes from the oven and add to the frying pan, including oil from the baking tray. Add vinegar, oregano, parsley, cilantro, bouillon cube, salt, and pepper. Continue to fry until tomatoes reduce into more of a paste, about 5 minutes more.
  • Add monkfish and cover with excess paste, making sure fillets are completely surrounded. Reduce heat and cook until fish flakes easily with a fork, 5 to 10 minutes more. Serve immediately.

Nutrition Facts : Calories 769.7 calories, Carbohydrate 23.6 g, Cholesterol 58.6 mg, Fat 65.8 g, Fiber 5.9 g, Protein 25.5 g, SaturatedFat 13.1 g, Sodium 687.9 mg, Sugar 13.3 g

6 medium tomatoes, chopped
½ cup olive oil
1 ½ tablespoons salted butter
1 medium onion, chopped
1 green chile pepper, finely chopped
1 clove garlic, crushed
1 tablespoon minced fresh ginger
1 tablespoon vinegar
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh cilantro
1 cube chicken bouillon
salt and ground black pepper to taste
1 (10 ounce) monkfish fillet, cut into 2 portions

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



Monkfish in Tomato-Garlic Sauce image

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

1/4 cup extra virgin olive oil, plus
3 tablespoons extra virgin olive oil
2 heads garlic, plus
4 large garlic cloves, peeled and sliced very thin
1 tablespoon paprika
1 cup canned crushed tomatoes
2 cups water
salt & freshly ground black pepper, to taste
8 (6 ounce) monkfish fillets, cleaned, about 2-inch thick

MONKFISH WITH TOMATOES AND OLIVE OIL

Provided by Florence Fabricant

Categories     dinner, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9



Monkfish With Tomatoes and Olive Oil image

Steps:

  • Slice monkfish into medallions about one-inch thick. Place in a dish, sprinkle with lemon juice and season with salt and pepper.
  • Heat one tablespoon of oil in heavy skillet, add bread crumbs and saute until they are golden. Remove from pan and wipe out pan.
  • Heat another two tablespoons of the olive oil in the skillet. Add onion and saute over medium heat until tender. Add garlic and saute briefly, then add tomatoes. Stir tomatoes in with other ingredients for a minute or two, just enough to warm them without cooking them through. Remove vegetables from pan.
  • Add one more tablespoon of the oil to pan and cook the monkfish over medium heat, about three minutes on each side, until just cooked through. The monkfish will probably not take on any color. Arrange monkfish medallions on a warm platter or on individual plates.
  • Return tomato mixture to skillet, add remaining two tablespoons of oil, stir, season with salt and pepper and add basil. Pour this mixture around the medallions of fish. Sprinkle the fish with the bread crumbs and serve.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 3 grams

1 1/2 pounds monkfish
Juice of 1 lemon
Salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
2 tablespoons fresh bread crumbs
1 small onion, chopped
2 cloves garlic, minced
2 medium-sized ripe tomatoes, chopped
1 tablespoon minced fresh basil

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

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 10



Seared Monkfish with Balsamic and Sun-Dried Tomatoes image

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

⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon sun-dried tomato oil
2 cloves garlic, minced
½ teaspoon white sugar
2 (12 ounce) monkfish tail fillets
1 pinch salt and ground black pepper to taste
1 tablespoon butter
2 tablespoons minced fresh parsley

MONKFISH PROVINCIAL

A great recipe for monkfish or tilapia with garlic, tomatoes, mushrooms, and white wine. This is one of my mother's favorite recipes! Serve over pasta or rice.

Provided by Paul Kandel

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 11



Monkfish Provincial image

Steps:

  • In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
  • Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 16.8 g, Cholesterol 73.1 mg, Fat 21.3 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 8.3 g, Sodium 294.5 mg, Sugar 2.4 g

salt and pepper to taste
Cajun seasoning to taste
½ cup all-purpose flour
1 ½ pounds monkfish fillets, roughly chopped
2 tablespoons olive oil
¼ cup butter
3 cloves garlic, minced
1 large tomato, diced
1 (8 ounce) package sliced fresh mushrooms
¼ cup dry white wine
1 tablespoon chopped fresh parsley

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