Erics Roast Monkfish With Casserole Of Mushrooms Snow Peas And Asparagus Recipes

Steps:

• Preheat the oven to 450 degrees.
• Heat the oil in a skillet over high heat until hot but not smoking. Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes. Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
• Transfer the fish to a warm plate and set aside. Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan. Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
• Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.

Steps:

• Put the wine, shallots and thyme in a saucepan over high heat and boil until less than 1/2 cup remains, from 20 to 30 minutes. Add the heavy cream and stir. Strain the sauce and set it aside.
• Over medium heat, melt 2 tablespoons of the butter in a pan. Before the butter begins to brown, add the mushrooms. Cook for 4 minutes, turn each mushroom and cook 3 more minutes. Remove and drain them on paper towels.
• Melt 4 tablespoons of the butter in a skillet over medium heat. Season one side of the monkfish fillets lightly with salt and pepper. When the butter begins to foam, immediately place the fish, seasoned side down, in the pan.
• Lightly season the top side of the fillets and cook for 4 to 5 minutes, depending on each fillet's thickness. Turn and cook until thoroughly warmed, about 4 to 5 minutes. Remove the fish, pat dry and arrange on 6 plates.
• Warm the wine sauce until nearly boiling. Remove from the heat. Whisk in the remaining 2 tablespoons of butter. Season, add the mushrooms and surround each fillet with the sauce.

Steps:

• Heat toaster oven to broil and line the toaster oven tray with foil.
• Wrap each fig in a strip of bacon, trimming the bacon as necessary, and secure with a toothpick. Season with salt and pepper and place on the toaster oven tray.
• Bake for about 8 to 10 minutes until the bacon is crisp and the figs are tender.

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.

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.