"POOR MAN'S LOBSTER" - MONKFISH WITH HERB BROWNED BUTTER
Recipe video above. With sweet, meaty shellfish-like flesh, monkfish is affectionately known as "poor man's lobster". But there's certainly nothing "poor" about this dish!If you're new to cooking monkfish, this is a good recipe to try. It's easy and showcases just how good monkfish is. There's a reason it's a firm favourite with upmarket restaurants!Other names: Stargazer is another name for monkfish in Australia.Allow around 150 - 180g / 5 - 6oz monkfish per serving.
Provided by Nagi
Number Of Ingredients 10
Steps:
- Cut fillets: Cut each monkfish into 3 or 4 even size pieces. (Note 1)
- Season: Sprinkle both sides of fish with salt and pepper.
- Rack for resting: Place a rack over a tray (optional, for resting fish, Note 5)
Nutrition Facts : Calories 308 kcal, Carbohydrate 1 g, Protein 21 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 66 mg, Sodium 319 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED OR ROASTED MONKFISH WITH BLACK OLIVE SAUCE AND LEMON MASH
Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours
Provided by Jamie Oliver
Categories Healthy meals Cook with Jamie Dinner Party Fruit Potato Mains
Time 50m
Yield 4
Number Of Ingredients 23
Steps:
- In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
- Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
- If you're roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
- Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn't make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.
- To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
- To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.
Nutrition Facts : Calories 481 calories, Fat 16.9 g fat, SaturatedFat 2.4 g saturated fat, Protein 37.6 g protein, Carbohydrate 42.1 g carbohydrate, Sugar 3.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ROASTED MONKFISH WITH ROUILLE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the rouille, in a small saucepan, bring the wine to a simmer and reduce it by half. Set aside. In a food processor, combine the roasted pepper, Tabasco, potato, garlic, salt and pepper and process until almost smooth. Do not over process or the potato will become gummy. Add the olive oil and vinegar in a thin stream while the machine is running, then transfer the mixture to a bowl. Just before serving, heat the reduced wine slightly and beat it into the rouille, drop by drop, to loosen it. Bring a medium saucepan of lightly salted water to a boil. Add the whole potatoes and simmer for 10 minutes.
- Drain well, cut in half, and set aside. Preheat the oven to 350 degrees. Heat a heavy 12 inch skillet, preferably cast iron, over medium high heat and add half the olive oil. Sear the onion slices until almost charred, pressing them down with the back of a spatula and turning to the other side when blackened.
- Separate the onions into rings and add the garlic and rosemary. Cook, stirring frequently, for 1 minute. Transfer the vegetables to a plate and wipe the pan with a paper towel. Add the remaining olive oil and, again over medium high heat, lightly season and then sear the monkfish tails, turning with tongs to be sure all sides brown evenly. Return the onion mixture to the skillet around the fish and add the potatoes. Season generously with salt and pepper. The fish should not be crowded or it will steam rather than roast. Transfer the skillet to the oven and roast for about 15 minutes, or until the fish is cooked through and the potatoes are tender. Serve the rouille on the side.
BRAISED MONKFISH WITH WILD MUSHROOMS AND CIPOLLINI ONIONS
This recipe was provided by Tom Colicchio, a restaurant owner and head judge of the popular Bravo series "Top Chef."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 19
Steps:
- Wrap bay leaf, rosemary, 2 sprigs thyme, peppercorns, and fennel seeds in a piece of cheesecloth and tie to form a bouquet garni; set aside. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, fennel, celery, and garlic; saute until tender, 6 to 8 minutes. Pour over wine and stock, add bouquet garni, and bring to a boil. Immediately reduce heat to a simmer and cook until the liquid thickens to a sauce consistency, 45 to 60 minutes. Strain through a fine sieve, reserving liquid.
- Place cipollini onions in a roasting pan over medium heat. Drizzle with 1/2 cup oil, and season with salt and pepper. Toss to combine. Cook for 5 minutes, add mushrooms, and cook until vegetables are tender; set aside.
- Preheat oven to 375 degrees. In a large skillet, heat remaining 2 tablespoons oil over high heat. Pat fish dry with paper towels and season both sides with salt and pepper. Place in skillet and cook until browned on both sides.
- Add reserved liquid to a Dutch oven. Whisk in butter, tarragon, remaining 2 sprigs thyme, and vinegar. Add mushroom mixture and fish. Cover, and transfer to oven. Cook until just heated through, 10 to 12 minutes.
- Transfer fish to shallow bowls. Spoon sauce over fish, and serve.
ROASTED MONKFISH
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Season fish with salt and pepper.
- Heat 2 tablespoons of the olive oil in a large nonstick skillet. Over high heat, cook one side of the fish until golden brown, about 1 minute. Turn, and brown the second side. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
- Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil. Roast for 5 minutes. Remove the fish to a serving platter and keep warm.
- Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half. Stir in the remaining olive oil to bind the sauce.
- Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 912 milligrams, Sugar 3 grams
MONKFISH ROASTED WITH HERBS AND OLIVES
Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
- Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
- Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
- Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
- Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.
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