Monkfish Or Other Fillets In Almond Sauce Recipes

MONKFISH ALMONDINE

Steps:

• Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl. Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in.
• Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet. When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes. Add the lemon zest and shallots to the skillet. Flip the fish; add the butter and almonds; and cook, basting the fish using a large spoon, until the almonds brown and the fish tests tender in the center when poked with a fork or toothpick, 2 to 3 minutes. Pick out the lemon zest and discard.
• Transfer the fish, along with the shallots, almonds and some of the butter, to plates and serve right away.

MONKFISH OR OTHER FILLETS IN ALMOND SAUCE

Steps:

• Preheat the oven to 350°F. Heat half the oil in a skillet over medium heat. Add the bread pieces and almonds and toast, stirring occasionally, until golden brown. Transfer to a food processor. Add the remaining oil to the skillet and heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and paprika, then transfer the mixture to the food processor.
• Process the mixture until coarsely ground, then, with the machine running, add the wine. Continue processing until a smooth paste is formed. Return the mixture to the skillet and stir in the stock.
• Bring the mixture to a steady simmer over medium heat and cook for 15 minutes, stirring occasionally. Meanwhile, season the fish with salt and pepper and place in a casserole. When the sauce is cooked, season it with salt and pepper and pour over the fish.
• Put the fish in the oven and bake, uncovered, until the point of a thin-bladed knife inserted into the thickest part of the fish meets little resistance (monkfish will remain firm, but there will be a noticeable difference between underdone and done). Garnish and serve hot.

MONKFISH IN LEMON BUTTER WINE SAUCE

Steps:

• Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
• Place Monkfish Fillets in pan & season with salt & pepper.
• Slice sticks of butter in 1/8" pieces & lay on top of fish.
• Sprinkle lemon & wine over fish.
• Sprinkle fish with parsley.
• Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.

FILLETS OF MONKFISH WITH MUSTARD CUCUMBER SAUCE (GIDLEIGH PARK)

Steps:

• Boil heavy cream rapidly until it is reduced by half.
• Combine the shallots and wine in heavy-bottomed pan and cook over high heat to reduce. Add fish stock and reduce by half.
• Cut cucumber into strips 1 1/2 inches by 1/8 inch, cutting around the seeds. Do not peel.
• Add the reduced cream to the reduced stock and reduce again slowly until mixture is thick enough to coat spoon.
• Heat oil in skillet and season fish with salt and white pepper. Saute fish over high heat about 1 1/2 minutes on each side, until lightly golden. Reduce heat and add butter and a few drops of lemon juice. Stir in mustards. Add cucumber strips to the sauce and simmer 2 to 3 minutes.
• Using a slotted spoon, pile a little cucumber into the center of each plate and pour the rest of the sauce around. Top with fish and decorate with small sprigs of dill.

MONKFISH OR OTHER FILLETS WITH ARTICHOKES

Steps:

• Trim the artichokes: Cut off their pointy tops to within 1 or 1 1/2 inches of the base; remove all but about 1/2 inch of the stem. Cut all around the artichoke, removing all of the hard parts. Open up the center and dig out the choke with a blunt-edged spoon. Trim any remaining hard parts. What's left is the artichoke bottom; cut it into 1/4-inch slices and put in water to cover; add the vinegar (this keeps the slices from becoming discolored).
• Heat the oil in a large nonstick skillet over medium heat. Lightly dredge the fish fillets in the flour, then put them in the skillet. Brown quickly-no more than 2 minutes on each side-seasoning with salt and pepper. Transfer to a plate and keep warm.
• Add the garlic and the drained artichokes and cook, stirring occasionally, until softened, about 5 minutes. Add the lemon juice, wine, and rosemary and cook for another 5 minutes. Return the fish to the skillet and cook without turning until it is cooked through, about 5 minutes more, perhaps a little longer with monkfish (most fillets are done when the point of a thin-bladed knife inserted into the thickest part meets little resistance; monkfish will still be resilient, but far less so than when it was raw). Taste and adjust the seasoning, then serve with the pan juices.
• Omit the flour. Preheat the oven to 350°F. Spread half the oil in a ceramic casserole or baking dish and place the fish in it. Toss the garlic and artichokes with the lemon juice and remaining oil and spoon around the fish. Top with the rosemary and wine and bake, uncovered, until the fish is cooked through and the vegetables soft, 20 to 30 minutes.