RECIPES FOR COOKING MONKFISH RECIPES
MONKFISH RECIPES | BBC GOOD FOOD
Serve monkfish for a special occasion. This meaty fish can be wrapped in bacon for a dinner party main, pan-fried, or added to a curry or paella.
Provided by Good Food team
Number Of Ingredients 1
MONKFISH PROVINCIAL RECIPE | ALLRECIPES
A great recipe for monkfish or tilapia with garlic, tomatoes, mushrooms, and white wine. This is one of my mother's favorite recipes! Serve over pasta or rice.
Provided by Paul Kandel
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
- Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.
Nutrition Facts : Calories 384.7 calories, CarbohydrateContent 16.8 g, CholesterolContent 73.1 mg, FatContent 21.3 g, FiberContent 1.6 g, ProteinContent 28.7 g, SaturatedFatContent 8.3 g, SodiumContent 294.5 mg, SugarContent 2.4 g
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- 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.
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- 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.
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