Butter Poached Monkfish Recipes

MONKFISH WITH CAPER BUTTER

Monkfish With Caper Butter image

Provided by Florence Fabricant

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

12 monkfish medallions, 1/2-inch thick (about 2 pounds)
1/2 cup all-purpose flour
1 teaspoon dry mustard
Salt and ground black pepper
6 tablespoons unsalted butter
1 tablespoon finely minced shallots
2 tablespoons drained capers
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced tarragon leaves
Lemon wedges, for serving

Steps:

Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.
Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.
Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 8 grams, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams

POACHED MONKFISH WITH RED ONION, ORANGES, AND KALAMATA OLIVES

Poached Monkfish with Red Onion, Oranges, and Kalamata Olives image

Firm monkfish fillets are simmered with orange segments, pieces of olives, and slivers of onion, which complement the low-fat fish's sweet, mild flavor.

Provided by Martha Stewart

Categories Seafood Recipes

Number Of Ingredients 12

Ingredients

1 onion, peeled, cut into 8 wedges
1 rib celery, cut into 4 pieces
1 carrot, cut into 4 pieces
3 sprigs fresh flat-leaf parsley
2 bay leaves
1 teaspoon whole black peppercorns
Zest of 1 orange
1/2 cup white wine
2 one-pound monkfish fillets, skin and black membranes removed
2 oranges, segmented, juice reserved
2 ounces Kalamata olives (about 1/2 cup), cut into quarters lengthwise
1 medium red onion, peeled, cut into 1/2-inch-wide slivers

Steps:

Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow flavors to blend. Strain; discard solids. Return court-bouillon to pan.
Bring court-bouillon to a boil; reduce to just simmering. Place fish in stock (it will be partly submerged); top with oranges, olives, and red onion. Cover; cook until fish is just cooked through, about 10 minutes.
Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. Serve immediately.

Nutrition Facts : Calories 142 g, Cholesterol 24 g, Fat 4 g, Fiber 2 g, Protein 15 g, Sodium 175 g

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