Monkfish Rumaki Recipes

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MONKFISH RUMAKI

Categories     Fish     Leafy Green     Pork     Vegetable     Appetizer     Sauté     Bacon     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 4



Monkfish Rumaki image

Steps:

  • Sauté bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off all but 1 tablespoon pan drippings. Add monkfish to skillet and sauté until cooked through, about 2 minutes. Using slotted spoon, transfer fish to plate. Tent with foil.
  • Return bacon to skillet. Add radicchio and 1/4 cup Honey Mustard Sauce. Sauté until radicchio wilts, about 2 minutes.
  • Spoon radicchio mixture onto center of plates. Arrange monkfish around radicchio. Drizzle remaining Honey Mustard Sauce atop fish.

4 bacon slices, cut crosswise into 1/2-inch pieces
1 1/2 pounds monkfish fillets, membranes removed, cut crosswise into 1/2-inch pieces
1 large head radicchio, thinly sliced (about 4 cups)
Honey Mustard Sauce

MONKFISH WITH CAPER BUTTER

Provided by Florence Fabricant

Categories     dinner, lunch, main course

Time 15m

Yield 6 servings

Number Of Ingredients 11



Monkfish With Caper Butter image

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

12 monkfish medallions, 1/2-inch thick (about 2 pounds)
1/2 cup all-purpose flour
1 teaspoon dry mustard
Salt and ground black pepper
6 tablespoons unsalted butter
1 tablespoon finely minced shallots
2 tablespoons drained capers
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced tarragon leaves
Lemon wedges, for serving

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES

I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.

Provided by France C

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 10



Seared Monkfish with Balsamic and Sun-Dried Tomatoes image

Steps:

  • Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
  • Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
  • Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
  • Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 4.4 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 3.8 g, Sodium 117.5 mg, Sugar 1.7 g

⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon sun-dried tomato oil
2 cloves garlic, minced
½ teaspoon white sugar
2 (12 ounce) monkfish tail fillets
1 pinch salt and ground black pepper to taste
1 tablespoon butter
2 tablespoons minced fresh parsley

MONKFISH FILLETS DIJON STYLE

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11



Monkfish Fillets Dijon Style image

Steps:

  • Preheat the oven to 450 degrees.
  • Select a baking dish large enough to hold the monkfish fillets in one layer without crowding. Pour olive oil over the bottom. Turn the fillets in the oil to coat well all over. Sprinkle with salt and pepper. Brush the fillets with mustard. Scatter onions and garlic around the fillets.
  • Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.
  • Place the baking dish in the oven and bake 15 minutes. Baste the fillets and return to the oven. Continue baking about 5 minutes. Swirl the butter in the sauce. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 3 grams, Sodium 644 milligrams, Sugar 2 grams, TransFat 0 grams

2 tablespoons olive oil
4 skinless, boneless monkfish fillets, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons Dijon-style mustard
1/4 cup finely chopped onions
1 teaspoon finely minced garlic
1/3 cup dry white wine
1/2 pound small mushrooms
1 tablespoon butter
2 tablespoons chopped fresh parsley

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