MONKFISH IN LEMON BUTTER WINE SAUCE
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.
Provided by lbyrne
Categories Very Low Carbs
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
- Place Monkfish Fillets in pan & season with salt & pepper.
- Slice sticks of butter in 1/8" pieces & lay on top of fish.
- Sprinkle lemon & wine over fish.
- Sprinkle fish with parsley.
- Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.
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
MONKFISH WITH LEMON
Make and share this Monkfish With Lemon recipe from Food.com.
Provided by Barb G.
Categories Citrus
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Cut monkfish into 8 pieces.
- Dredge in flour seasoned with salt and pepper.
- Heat skillet over medium heat; add 4 tablespoons butter.
- Sauté fish in melted 1 minute on each side, till nicely browned.
- Remove from skillet.
- Add wine, lemon and parsley to skillet and reduce by half.
- Add 3 tablespoons butter to lemon mixture, shake skillet.
- Serve over fish.
MONKFISH WITH LEMON & PARSLEY SAUCE
Make and share this Monkfish With Lemon & Parsley Sauce recipe from Food.com.
Provided by Dancer
Categories Lemon
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice monkfish into 1/2-inch-thick slices.
- With the side of a chef's knife, flatten each piece to about 1/4 inch thick.
- Place flour in a shallow pan.
- Season fish with salt and pepper; dredge lightly in flour.
- Discard any remaining flour.
- In a large skillet, heat 1/2 tablespoon oil over medium-high heat.
- Add fish and cook until golden outside and opaque inside, 2 to 3 minutes per side.
- Transfer to a plate and tent with foil to keep warm.
- Add remaining 1/2 tablespoon oil to the skillet.
- Add shallot and cook, stirring, until softened, about 1 minute.
- Add wine and lemon juice.
- Bring to a boil, scraping up any browned bits.
- Cook until liquid is reduced by half, about 4 minutes.
- Remove from heat and whisk in sour cream, chopped parsley, lemon zest and any accumulated juices from the fish.
- Gently heat through.
- Season with salt and pepper.
- Arrange monkfish on plates and spoon sauce over.
- Garnish with lemon wedges and parsley sprigs and serve.
MONKFISH IN TOMATO-GARLIC SAUCE
This sweet lobster-like fish is delicious with this garlicky tomato sauce and a cold glass of white wine. Compliments of F & W magazine.
Provided by Judith N.
Categories Very Low Carbs
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a Lg. skillet, warm 1/4 cup of olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden brown, about 15 minutes. Remove about 1/4 cup of garlic slices and reserve. Add paprika to remaining garlic in skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce reduces to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
- In a very Lg. skillet, heat the remaining 3 Tbls of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn, transfer to the oven and roast until just cooked though, 15 minutes.
- Transfer fish to a Lg, warmed platter. Pour any juices from the skillet into the sauce and simmer 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve immediately.
Nutrition Facts : Calories 269.6, Fat 14.6, SaturatedFat 2.2, Cholesterol 42.5, Sodium 106, Carbohydrate 8.1, Fiber 1.1, Sugar 1.5, Protein 26.1
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