MONKFISH SAGANAKI
Provided by Milos Athens
Categories Fish Sauté Quick & Easy Feta Fennel Hot Pepper White Wine Summer Gourmet Athens Greece
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cut stalks from fennel bulb and reserve 4 fronds for garnish, then discard stalks. Halve bulb lengthwise, core, and thinly slice crosswise.
- Sauté fennel, chile, and scallions in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until fennel begins to soften, 4 to 5 minutes. Add wine and bring to a boil.
- Season fish with salt and pepper and add to fennel mixture. Cook, covered, over high heat until fish is just cooked through, 5 to 6 minutes. Remove lid and sprinkle feta over fish and cooking liquid, then cook, swirling skillet frequently, just until cheese is melted and sauce is creamy, 1 to 2 minutes (do not let boil). Serve fish immediately, with sauce spooned over it. Garnish with fennel fronds.
MONKFISH ENCRUSTED WITH PISTACHIOS
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. In a food processor, grind pistachios until very fine (but not a paste). Set aside.
- Slice monkfish into 4 servings of approximately equal size (about 5 ounces each) and flatten each lightly between 2 sheets of wax paper or plastic wrap. Set aside.
- In a large oven-proof skillet, heat clarified butter. Meanwhile, season monkfish with salt and pepper. Dip each piece in the beaten egg and dredge, on one side only, in pistachios.
- Saute fish, pistachio side down, in the butter 10 seconds. Turn over carefully and cook 10 seconds more. Place skillet with monkfish into oven and bake 10 minutes. Remove and serve.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 421 milligrams, Sugar 1 gram, TransFat 0 grams
THE ONLY SALSA YOU NEED
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Provided by Andy Baraghani
Categories Bon Appétit Summer Appetizer Salsa Dip Tomato Onion Garlic Lime Healthy Quick & Easy Vegetarian Vegan Chile Pepper Hot Pepper Fat Free Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15-18 minutes for tomatoes and onion.
- Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.
MONKFISH WITH RATATOUILLE
Provided by Georgia Downard
Categories Fish Tomato Roast Low Cal High Fiber Dinner Basil Eggplant Zucchini Winter Healthy Capers Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Toss eggplant, zucchini, bell pepper and onion with 2 teaspoon oil in a bowl. Add thyme; season with salt and pepper and toss again. Coat a shallow baking pan with cooking spray. Arrange vegetables on pan and roast until tender, about 20 minutes. Stir in garlic and marinara. Cover loosely with foil and roast 10 minutes more. Remove pan from oven. Stir in chopped basil. Rub fillets with remaining 2 teaspoon oil; season with salt and pepper. Nestle fish in vegetables; cover loosely with foil. Bake until fish is just cooked through, about 10 minutes. Top with basil leaves and capers.
HERB CRUSTED MONKFISH WITH ZUCCHINI SALSA
Steps:
- Method:
- To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
- To make the salsa, simply combine all ingredients gently together.
- Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
- To serve:
- Serve the fish with the zucchini salsa over the top and a fresh potato salad.
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