MONKFISH RECIPE GRILLED RECIPES
MONKFISH FILLET RECIPE | JAMIE OLIVER MONKFISH RECIPES
Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours
Total Time 50 minutes
Yield 4
Number Of Ingredients 21
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, FatContent 16.9 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 37.6 g protein, CarbohydrateContent 42.1 g carbohydrate, SugarContent 3.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
MONKFISH FILLETS DIJON STYLE RECIPE - NYT COOKING
Provided by Pierre Franey
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees.
- Select a baking dish large enough to hold the monkfish fillets in one layer without crowding. Pour olive oil over the bottom. Turn the fillets in the oil to coat well all over. Sprinkle with salt and pepper. Brush the fillets with mustard. Scatter onions and garlic around the fillets.
- Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.
- Place the baking dish in the oven and bake 15 minutes. Baste the fillets and return to the oven. Continue baking about 5 minutes. Swirl the butter in the sauce. Sprinkle with parsley and serve.
Nutrition Facts : @context http//schema.org, Calories 255, UnsaturatedFatContent 8 grams, CarbohydrateContent 5 grams, FatContent 13 grams, FiberContent 1 gram, ProteinContent 27 grams, SaturatedFatContent 3 grams, SodiumContent 644 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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