MONKFISH RECIPE OVEN RECIPES
MONKFISH ROASTED WITH HERBS AND OLIVES RECIPE - NYT COOKING
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
Total Time 1 hours
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.
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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Moderately firm-textured monkfish is just sturdy enough to stand up to a very hot oven. Other fish, such as mahi mahi, halibut, and grouper, can be used here too.
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MONKFISH FILLETS DIJON STYLE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 255 per serving
Reviews 5
Total Time 30 minutes
Calories 255 per serving
- 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.
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BAKED MONKFISH IS A SEAFOOD MAIN DISHES BY MY ITALIAN RECIPES
The monkfish is found in the Mediterranean as well as the North Sea, the Atlantic Ocean and the Black Sea. Its meat is lean and delicate taste and is ideal for various types of recipe: you could try monkfish stew, monkfish as a pasta sauce or, as we present here, baked monkfish which is particularly tasty and easy to prepare. This baked monkfish is combined with the simple flavour of potatoes, onions and tomatoes, for a delicious main course or even as a single course fish supper. You could make it for a dinner with friends and family and impress them this succulent fish; it's also great for children who, with this particular combination of ingredients, will eat the potatoes which they adore, accompanied by some healthy fish rich in nutrients. So let's get to work and make this superb monkfish with the help of the photo gallery – it will be a breeze!
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- Descale and clean the monkfish, add salt and fill it with herbs. Cut the tomatoes into chunks and dice the potatoes and add salt. Oil everything well and let it stand for half an hour to develop the flavours. Bake at 180°C degrees for 90 mins.
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MONKFISH IN LEMON BUTTER WINE SAUCE RECIPE - FOOD.COM
Very Simple Monkfish Recipe. I had something similar in Venice Italy. I have been searching forever for a monkfish recipe with no luck. In fact I became rather intimidated as most sites I found info on said Monkfish was difficult to prepare. So I made this one up Myself. My Husband & children loved it. The cooking and ingredient quantities are estimated as I just threw everything together & this was the 1st time I made this.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 444.3 per serving
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 444.3 per serving
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