Monkfish With Lemon Parsley Sauce Recipes

MONKFISH WITH LEMON & PARSLEY SAUCE

Steps:

• Slice monkfish into 1/2-inch-thick slices.
• With the side of a chef's knife, flatten each piece to about 1/4 inch thick.
• Place flour in a shallow pan.
• Season fish with salt and pepper; dredge lightly in flour.
• Discard any remaining flour.
• In a large skillet, heat 1/2 tablespoon oil over medium-high heat.
• Add fish and cook until golden outside and opaque inside, 2 to 3 minutes per side.
• Transfer to a plate and tent with foil to keep warm.
• Add remaining 1/2 tablespoon oil to the skillet.
• Add shallot and cook, stirring, until softened, about 1 minute.
• Add wine and lemon juice.
• Bring to a boil, scraping up any browned bits.
• Cook until liquid is reduced by half, about 4 minutes.
• Remove from heat and whisk in sour cream, chopped parsley, lemon zest and any accumulated juices from the fish.
• Gently heat through.
• Season with salt and pepper.
• Arrange monkfish on plates and spoon sauce over.
• Garnish with lemon wedges and parsley sprigs and serve.

MONKFISH WITH LEMON BUTTER SAUCE

Steps:

• Remove the monkfish from the refrigerator (or thaw completely if frozen). Pat dry with paper towels and rub with 1 tablespoon olive oil on all sides. Season with salt and pepper.
• Place a heavy skillet oven medium-high heat. When hot, add the remaining olive oil and butter to the pan and swirl the pan to coat.
• Add the monkfish and fry undisturbed for 5 minutes. Using a fish spatula or kitchen tongs, flip the fillets and cook several minutes more, spooning pan juices on top from time to time. Note that 1-inch thick fillets will take 6-7 minutes in total, while 2-3 inch thick fillets could take 15 minutes or more.
• To check doneness, insert a knife tip into the thickest section for a moment. If it comes out hot to the touch, then the fish is done. You can also insert and instant-read thermometer and look for a reading of 145°F.
• Sprinkle lemon juice and optional fresh parsley onto the monkfish. Transfer to serving plates immediately and drizzle pan juices on top.
• Preheat oven to 400°F. Set aside a large ovenproof skillet.
• Remove the monkfish from the refrigerator. Pat dry with paper towels and rub with 1 tablespoon olive oil on all sides. Season with salt and pepper.
• Place a heavy skillet oven medium-high heat. When hot, add the remaining olive oil and butter to the pan and swirl the pan to coat.
• Add the monkfish and fry for 2 minutes. Then flip and fry for two minutes more.
• Using oven mitts, transfer the pan to the preheated oven. Continue cooking for 3-5 minutes for thinner fillets or 10-12 minutes for thick fillets. To check doneness, insert a knife tip into the thickest section for a moment. If it comes out hot to the touch, then the fish is done. You can also insert and instant-read thermometer and look for a reading of 145°F.
• Sprinkle lemon juice and optional fresh parsley onto the monkfish. Transfer to serving plates immediately and drizzle pan juices on top.

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.

MONKFISH WITH LEMON DRESSING

Steps:

• Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
• Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
• About 20 mins before you're ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.

MONKFISH WITH CAPER BUTTER

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.