Monkfish Fillets Dijon Style Recipes

DIJON-CRUSTED FISH

Dijon, Parmesan and a hint of horseradish give this toasty fish lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get four servings ready for the oven. -Scott Schmidtke, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Dijon-Crusted Fish image

Steps:

Preheat oven to 425°. Mix first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. , Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

Nutrition Facts : Calories 214 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

Ingredients

3 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon prepared horseradish
2 tablespoons grated Parmesan cheese, divided
4 tilapia fillets (5 ounces each)
1/4 cup dry bread crumbs
2 teaspoons butter, melted

WOK-COOKED MONKFISH WITH SESAME SOY SAUCE

Fish is traditionally eaten on Chinese New Year because the Mandarin word for fish is 'Yu' and during the festival there is a phrase called 'Nian nian you yu', which translates as 'Every year you have abundance' - whether it's wealth, luck, happiness, good health or all of the above! In addition to the usual 'Gong xi fa cai' (wishing good fortune), this is a popular phrase. The Chinese serve the fish whole, as it symbolises unity and 'completeness'. When using fillets, the 'incompleteness' can be compensated for by serving uncut whole wheat noodles (uncut noodles symbolise longevity) with a soy, sesame and spring onion sauce to drizzle over the dish.

Provided by Food Network

Categories main-dish

Time 28m

Yield 2 servings

Number Of Ingredients 10

Wok-Cooked Monkfish with Sesame Soy Sauce image

Steps:

Heat some groundnut oil in a large wok over high heat. Add the fish to the wok, pressing lightly on the fillets as they cook. Cook for 3 to 4 minutes. Turn the heat down to medium.
Turn the fish over and sprinkle the garlic, ginger and chile over the fillets. Cook for a further 3 to 4 minutes, depending on the size of the fillet, until the flesh has turned opaque and flakes when poked at with a fork or a pair of chopsticks.
Season the fish with the soy sauce and sesame oil. Add the spring onion strips and chopped cilantro and cook until the herbs have wilted slightly.
To serve, garnish the fillets with the wilted herbs and serve immediately with the steamed vegetables or the scented rice and noodles if using.

Ingredients

3 tablespoons groundnut oil
2 (12-ounce) monkfish fillets or 2 cod fillets, washed, seasoned with salt and pepper and cut into 6 smaller fillets*
4 cloves garlic, crushed and finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 medium red chile, seeded and finely chopped
4 to 5 tablespoons light soy sauce
2 tablespoons toasted sesame oil
2 spring onions (green), sliced into thin strips
1 tablespoon coarsely chopped fresh cilantro leaves
Serving suggestion: Steamed asparagus and broccoli florets, scented rice and dressed whole wheat noodles

MONKFISH ROASTED WITH HERBS AND OLIVES

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

Categories dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

Monkfish Roasted With Herbs and Olives image

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.

Ingredients

1 1/2 pounds monkfish fillet, preferably in 1 or 2 large pieces (or use halibut, swordfish, grouper, sea bass or snapper)
Salt and pepper
Thyme sprigs
Rosemary sprigs
A few fresh bay leaves (optional)
Extra-virgin olive oil
1 small lemon, thinly sliced
12 whole black or green olives, pitted if desired
1/4 cup pitted black olives, such as niçoise, Gaeta or kalamata
1 small garlic clove, peeled and minced

More about "monkfish fillets dijon style recipes"

HOW TO PAN-FRY MONKFISH FILLETS - GREAT BRITISH CHEFS

Web Method 1 Place a frying pan over a high heat and add a dash of oil. Season the monkfish with salt 2 Add the monkfish to the pan and cook until golden brown on one side, then turn over and repeat the process. Do not be …
From greatbritishchefs.com

Monkfish Fillets Dijon Style Recipes

DIJON-CRUSTED FISH

Dijon, Parmesan and a hint of horseradish give this toasty fish lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get four servings ready for the oven. -Scott Schmidtke, Chicago, Illinois

WOK-COOKED MONKFISH WITH SESAME SOY SAUCE

MONKFISH ROASTED WITH HERBS AND OLIVES

More about "monkfish fillets dijon style recipes"

HOW TO PAN-FRY MONKFISH FILLETS - GREAT BRITISH CHEFS

MONKFISH RECIPES - GREAT BRITISH CHEFS

MONKFISH FILLET RECIPE | JAMIE OLIVER MONKFISH RECIPES

10 BEST MONKFISH FILLETS RECIPES | YUMMLY

THE BEST MONKFISH RECIPES

“POOR MAN’S LOBSTER” – MONKFISH WITH HERB BROWN BUTTER

MONKFISH FILLETS DIJON STYLE - DINING AND COOKING

BEST BAKED MONKFISH RECIPE: THE TASTIEST LOBSTER ALTERNATIVE!

MONKFISH RECIPE BAKED RECIPES ALL YOU NEED IS FOOD

MONKFISH RECIPES | BBC GOOD FOOD

PAN FRIED MONKFISH | WHITE FISH | JENNY SHEA RAWN

RECIPE: DIJON MONKFISH | BELFASTTELEGRAPH.CO.UK

MONKFISH RECIPE WITH TOMATO, GINGER & GARLIC - GREAT BRITISH CHEFS

FISH CAKES | RICARDO

DIJON MONKFISH AND HOW TO MAKE SOME FOR YOURSELF

MONKFISH RECIPES - COOKING MONKFISH - DELISH

11 SIMPLE MONKFISH RECIPES TO TRY TONIGHT - INSANELY GOOD

10 BEST MONKFISH FILLETS RECIPES | YUMMLY

ALLRECIPES

MONKFISH RECIPES - NYT COOKING

You'll also love

Related Search