MONKFISH ROASTED LIKE LAMB WITH GARLIC AND FENNEL
Provided by Regina Schrambling
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees.
- Using a very sharp knife, cut away the thin dark membrane that runs along the bottom of the monkfish tail. (If you can't get it all, carefully sever the membrane in two or three places to keep the tail from contracting as it cooks.)
- Cut three cloves of garlic into thin slivers. Using the point of a knife, cut tiny incisions all over the tail and push the garlic in.
- Trim the base of the fennel and pull off the outer layer of the bulb if it's stringy or discolored. Cut off the top, chopping the feathery greens for a garnish. Cut the bulb into quarters, then thinly slice those.
- Place half the butter in the bottom of a large roasting dish and place in the oven. When the butter is melted, arrange the fennel in the pan, then lay the monkfish on top. Season with salt and pepper and dot with the remaining butter. Cover with foil and roast for 35 minutes, basting twice.
- Remove the foil so the monkfish colors lightly. Baste once more and bake 10 minutes longer, or until the flesh is tender.
- Remove the pan from the oven. Using a slotted spoon, transfer the fish to a serving platter, arrange the fennel around it and keep it warm. Pour the roasting juices into a small saucepan and add the fish stock. Boil rapidly until the liquid is reduced by half.
- Blend the mayonnaise with the minced garlic in a deep bowl. Remove the stock mixture from the heat and carefully whisk a ladleful into the mayonnaise. Pour the mayonnaise mixture back into the stock and reheat very gently, if necessary; do not boil.
- Slice the monkfish and spoon the sauce over. Sprinkle with the fennel leaves and serve at once.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 33 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 960 milligrams, Sugar 2 grams, TransFat 1 gram
OVEN ROASTED MONKFISH WITH CLAMS AND MERGUEZ SAUSAGE
Steps:
- For the monkfish: Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes.
- For the potatoes: Preheat oven to 400 degrees. Toss potatoes in olive oil in season with salt and pepper to taste. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown. .
- For the sausage: Preheat grill or grill pan. Grill the sausage until golden brown and cooked through. Let rest and cut into 1/2-inch slices.
- For the clam broth: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 2 minutes. Increase the heat to high, add wine and cook until reduced. Add broth and bring to a boil. Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl. Cook the broth until reduced by half. Add the tomatoes and cook for 2 minutes. Whisk in the butter, add the scallions and season with salt and pepper to taste.
- Assemble: Cut the roasted monkfish into 4 pieces. Place a small amount of spinach in each bowl. Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge. Ladle broth over and garnish with fresh parsley.
ROASTED MONKFISH WITH BALSAMIC VINEGAR AND SHALLOTS
From a newspaper that got it from "The Modern Seafood Cook" by Edward Brown and Arthur Boehm (1995).
Provided by Oolala
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total.
- Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter.
- Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots have softened, 3-4 minutes.
- Slice the fillet into 1" pieces. Pour the sauce on top and garnish with the parsley. Serve immediately.
Nutrition Facts : Calories 182.8, Fat 4.9, SaturatedFat 0.9, Cholesterol 42.5, Sodium 37.6, Carbohydrate 8.3, Fiber 0.3, Sugar 4.4, Protein 25.4
ROASTED MONKFISH WITH FENNEL-SAFFRON COMPOTE
Categories Fish Marinate Roast Dinner Seafood Saffron Fennel Winter Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Using small sharp knife, trim all membrane and gray portions from monkfish fillets. Combine oil, garlic and saffron in large bowl. Add fish and turn to coat. Cover and refrigerate, turning occasionally, at least 3 hours and up to 1 day.
- Preheat oven to 450°F. Arrange fish, with marinade still clinging, on rimmed baking sheet. Sprinkle with salt and pepper. Roast until fish feels firm to touch and is cooked through, about 15 minutes. Spoon Fennel-Saffron Compote onto plates. Slice fish on diagonal into 1/2-inch-thick medallions. Arrange atop compote.
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.
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ROASTED MONKFISH WITH FENNEL - THE IRISH TIMES
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Servings 4Estimated Reading Time 2 minsAuthor Carmel SomersTotal Time 1 hr
- About 30 minutes before you plan to eat, heat your oven to the hottest temperature and heat a flame-proof roasting tray or oven-proof frying pan that will take the fish snugly. If your pan is too big the fennel will burn.
- In the meantime, chop the garlic with the fennel seeds and put into a mixing bowl along with just enough oil to make it into a paste adding some salt. Let this stand while you prepare the fish.
- Take a fish knife (as the blade is thin and flexible) and patiently remove all the thin membrane that is left on the fish, trying not to remove any meat. this membrane can be bitter and does not look pretty (grey) when the fish is cooked. This will take a few minutes to do but it will be worth it! 4. Take your knife and make some slits all over the fish and push a little of the garlic and fennel paste into each one, using it all up as you go, rubbing any remaining oil over the fish 5. Slice the fennel thinly, length ways. 6. Remove your hot tray or pan from the oven, drizzle a little oil on it making sure you coat the centre of the pan, follow by piling on the sliced fennel, adding a little salt as you go. Then place the fish on top and return to the oven. 7. Zest and juice the lemon and chop the zest fine. 8. Roast until done! About 15 minutes is a guide as it depends on thickness. You can check this by inserting a knife in the thickest part, the middle of the tail by the bone, and ch
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