MONK FISH ROASTED W/CAPERS, BACON & PARSLEY (ZWT-8)
Found at www.caterersearch.com & entered for ZWT-8 because we were gifted w/some lovely monkfish. It was a "Seasonal Recipe of the Wk" by Mike Robinson & included "A lrg handful of samphire (opt to serve)" as 1 of the ingredients. BUT samphire was not in the ingredient data base, so I did a search. I found myself reading an article & watching a chef-prep video of a dish from the Michelin-starred Danesfield House in the UK that was being prepped for Olympic athletes staying there. 1 of the prep steps was: "In a pan of salted water, blanch the rock samphire (quickly to keep the nutrients)". Wikipedia was more help & said: "Samphire is the name given to a number of distinct edible plants that grow in coastal areas. Rock samphire is a coastal species w/white flowers that grows in the UK." In the pic shown, it resembles asparagus & occ is called sea asparagus, but I left the samphire option out to avoid confusion (Time was estimated). *Enjoy!*
Provided by twissis
Categories European
Time 25m
Yield 4 8 oz Servings, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/400F temp - Heat a non-stick, oven-proof pan over med-high heat. For ea portion, add a small pat of butter. When the butter foams, add the monkfish tails & brown on both sides. Season w/salt & pepper as desired (I used lemon pepper).
- Squeeze the juice of half a lemon over the fish & transfer to the oven to bake for 10 minutes. Check that the fish is hot throughout by pushing a skewer or knife into the thick part of the fish. If it comes out hot, the fish will be done (should take no more than 15 minutes). Remove from the oven, take the fish out of the pan & allow to rest.
- While the fish is resting, add a little more butter to the pan w/the shallots, garlic & bacon. Cook over a high-heat for a few min (til the bacon is cooked). Add the capers, a final squeeze of lemon juice, some grated lemon zest & the white wine.
- Add the monkfish back to the pan & baste w/the bacon/caper sauce for 2-3 minutes. Scatter parsley over the monkfish & shake the pan once or twice more. Place the monkfish tails on a bed of rice, cous cous or asparagus. Spoon the bacon/caper sauce over the top of the monkfish & serve immediately.
Nutrition Facts : Calories 325.5, Fat 31.6, SaturatedFat 16.5, Cholesterol 70.4, Sodium 516, Carbohydrate 5.5, Fiber 1, Sugar 0.9, Protein 3.8
MONKFISH WITH CAPER BUTTER
Provided by Florence Fabricant
Categories dinner, lunch, main course
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.
- Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
- Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.
- Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 8 grams, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED MONKFISH
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
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.
BACON-WRAPPED MONKFISH
Choose dry-cured, thinly sliced bacon for this dish - the crisp texture works well with the firm, meaty monkfish
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 6
Steps:
- Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
- Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.
- Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
- Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.
Nutrition Facts : Calories 258 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.27 milligram of sodium
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