Monkfish Rumaki Recipes

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES

Seared Monkfish with Balsamic and Sun-Dried Tomatoes image

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

Ingredients

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

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

RUMAKI

Rumaki image

This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.

Provided by Dot

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 2h35m

Yield 12

Number Of Ingredients 7

Ingredients

1 ½ cups teriyaki sauce
½ teaspoon minced garlic
½ teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
12 slices bacon, cut in half
1 quart oil for frying

Steps:

In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g

MONKFISH RUMAKI

Monkfish Rumaki image

Categories Fish Leafy Green Pork Vegetable Appetizer Sauté Bacon Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 4

Ingredients

4 bacon slices, cut crosswise into 1/2-inch pieces
1 1/2 pounds monkfish fillets, membranes removed, cut crosswise into 1/2-inch pieces
1 large head radicchio, thinly sliced (about 4 cups)
Honey Mustard Sauce

Steps:

Sauté bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off all but 1 tablespoon pan drippings. Add monkfish to skillet and sauté until cooked through, about 2 minutes. Using slotted spoon, transfer fish to plate. Tent with foil.
Return bacon to skillet. Add radicchio and 1/4 cup Honey Mustard Sauce. Sauté until radicchio wilts, about 2 minutes.
Spoon radicchio mixture onto center of plates. Arrange monkfish around radicchio. Drizzle remaining Honey Mustard Sauce atop fish.

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