Monkfish With Lemon Parsley Sauce Recipes

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.

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.

Steps:

• With a sharp knife, cut off top and bottom of lemon, then slice away peel and white pith. Cut out lemon segments and chop; transfer to a small bowl. Squeeze juice from membranes into bowl. Stir in parsley, 1 1/2 tablespoons oil, and capers, if using; season relish with salt and pepper.
• In a large skillet, heat 1 tablespoon oil over medium-high. Add shallot and cook until softened, 2 to 4 minutes. Gradually add spinach and cook, tossing, until just wilted, 4 to 6 minutes; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe skillet clean.
• Season fish with salt and pepper. Fold each fillet into thirds. Place fish in skillet and pour in wine; bring to a boil over high. Cover, reduce heat to low, and cook until fish is just opaque, 4 to 6 minutes. Serve with lemon-parsley relish and spinach.

Steps:

• Preheat oven to 200°F. Using paper towels, pat monkfish dry. Place each medallion between 2 pieces plastic wrap and lightly pound with mallet or rolling pin until 1/4-inch-thick. Season with salt and pepper.
• Place panko, Parmigiano-Reggiano, and parsley in food processor, pulse until finely ground, then place in shallow bowl. Place flour and egg in separate shallow bowls. Dredge 1 medallion in flour, shaking off excess, then dip in egg, letting excess drip off, then dredge in panko mixture until evenly coated. Place on large plate. Repeat with remaining medallions, then chill at least 45 minutes and up to 2 hours.
• In large nonstick skillet over moderately high heat, heat 2 tablespoons oil until hot but not smoking. Working in two batches (wipe pan clean and add 2 tablespoons oil between batches), fry monkfish, turning once, until cooked through, about 6 minutes total. Transfer to ovenproof platter, loosely cover with foil, and keep warm in oven.
• In 4-quart pot of boiling salted water, cook pasta until al dente, about 6 minutes. Drain, then place in medium bowl and toss with olive oil, Parmigiano-Reggiano, and pepper. Cover bowl with foil to keep warm and set aside.
• In 6-quart pot, combine clams, wine, 1 half of lemon, 1 teaspoon garlic, and 1 teaspoon pepper. Bring to a boil, then cover, lower heat, and simmer until clams open, 4 to 5 minutes. (Discard any that do not open.) Strain, reserving both broth and clams. Using fine-mesh strainer lined with cheesecloth, strain broth again, returning it to pot. Remove meat from clams, coarsely chop, and add to broth in pot. Add juice from remaining 1/2 lemon, remaining 2 teaspoons garlic, remaining teaspoon pepper, shallots, and red pepper flakes and bring to a boil. Reduce heat to low and whisk in butter. Remove from heat and whisk in parsley.
• Place 1/4 cup pastina on each of 4 soup plates. Place 2 monkfish medallions on top of each, and pour 1/4 cup clam sauce into each bowl around pastina. Sprinkle with Parmigiano-Reggiano and pepper and garnish with parsley sprigs.

Steps:

• Melt Butter in a small saucepan. mix the flour with a small amount of milk once its a smooth paste add the remaining milk stir well and add i to the saucepan stirring constantly until the sauce thickens.
• Remove from heat then add the lemon juice, parsley and seasoning and serve.

Steps:

• Season the monkfish medallions with 1/2 teaspoon thyme, salt and pepper.
• In a small heavy skillet heat 1 tablespoon of the butter over moderate-high heat until the foam subsides and in it sauté the monkfish medallions, turning once, for 10 minutes or until cooked through. Remove from the heat and tent with foil to keep warm.
• In the skillet add the remaining butter and cook the garlic over moderate-low heat, stirring, and add the tomato, lemon juice, and the remaining 1/4 teaspoon thyme and cook, stirring frequently, for 5 minutes. Add the red pepper flakes, if desired.
• Stir in any juices that have accumulated around the medallions, the parsley, salt and pepper to taste.
• Arrange the medallions on heated plates and spoon over the sauce.

Steps:

• Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
• Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
• About 20 mins before you're ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.

Steps:

• Preheat oven to 400 lightly oil a 9" x 12" baking dish. Lay out 4 sheets of parchment paper. Cut monkfish into 4 equal parts and lay each on a sheet of parchment. Sprinkle with soy sauce, green onions, lemon juice, chives, parsley and wine. Bring edges of parchment together and roll to seal on all sides. Place packets seam side down in baking dish. Bake for 20 minutes. To serve, unroll parchment packets and place fish on platter. Spoon cooking liquid and herbs over top.

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.