Monkfish Scampi Lime Tartare Recipes

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SCAMPI WITH TARTARE SAUCE

Crispy beer battered langoustine or prawn tails with a mayo-based dip of gherkins, capers and herbs

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 13



Scampi with tartare sauce image

Steps:

  • To prepare the langoustines, pull off the head and pincers. Lay the tail flat on a chopping board and use a sharp pair of scissors to cut a line straight down the back of the shell. Carefully peel the langoustine, score down the back, then remove the grit sac.
  • Get the oil heating in a large saucepan or wok - you will need enough to come 2-3in up the side of the pan. For the tartare sauce, mix all ingredients in a bowl and season.
  • Place the flours in a bowl with a good pinch of salt and pepper. Add the beer and sparkling water, and whisk to a smooth batter.
  • To test if the oil is hot enough, put a drop of batter into the pan - it should crisp and brown within 30 secs. Dip each langoustine or prawn tail into the batter, then carefully drop it into the oil. Drizzle a little extra batter over each one while they are cooking - this will give you a really crispy coating. Cook them in batches, making sure you don't overcrowd the pan. When golden and floating to the surface, scoop out and drain well on kitchen paper. Sprinkle the scampi with salt and serve with the tartare sauce, lemon wedges and chips.

Nutrition Facts : Calories 991 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 116 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.5 milligram of sodium

15-20 langoustine or Dublin Bay prawn tails
vegetable or sunflower oil , for frying
140g plain flour
85g cornflour
150ml beer
100ml sparkling water
lemon wedges and chips , to serve
6 tbsp mayonnaise
1 gherkin or 6 cornichons, finely chopped
1 tbsp caper , rinsed and chopped
1 tsp lemon juice
1 tbsp chopped parsley
2 tsp chopped tarragon

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

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