POACHED MONKFISH WITH RED ONION, ORANGES, AND KALAMATA OLIVES
Firm monkfish fillets are simmered with orange segments, pieces of olives, and slivers of onion, which complement the low-fat fish's sweet, mild flavor.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 12
Steps:
- Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow flavors to blend. Strain; discard solids. Return court-bouillon to pan.
- Bring court-bouillon to a boil; reduce to just simmering. Place fish in stock (it will be partly submerged); top with oranges, olives, and red onion. Cover; cook until fish is just cooked through, about 10 minutes.
- Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. Serve immediately.
Nutrition Facts : Calories 142 g, Cholesterol 24 g, Fat 4 g, Fiber 2 g, Protein 15 g, Sodium 175 g
MONKFISH ROASTED WITH HERBS AND OLIVES
Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
- Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
- Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
- Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
- Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.
ROASTED MONKFISH
Moderately firm-textured monkfish is just sturdy enough to stand up to a very hot oven. Other fish, such as mahi mahi, halibut, and grouper, can be used here too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees.
- Heat the oil in a skillet over high heat until hot but not smoking. Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes. Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
- Transfer the fish to a warm plate and set aside. Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan. Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
- Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.
ROAST MONKFISH WITH CRISP POTATOES, OLIVES, AND BAY LEAVES
Steps:
- Preheat the oven to 400°F. Peel and thinly slice the potatoes (use a mandoline if you have one). Spread the bottom of a 9 X 12-inch baking pan with half the olive oil; top with a single layer of the potatoes (it's okay if they overlap a little). Season with salt and pepper and top with the bay leaves and remaining oil.
- Roast for 10 minutes. Check and turn the pan from back to front, shaking it a little to bathe the potatoes in oil. Roast for 10 minutes more. If the potatoes aren't browning, roast for 5 minutes more.
- Top the potatoes with the olives and the fish; sprinkle the fish with salt and pepper. Roast for 10 minutes more, or until the fish is tender but not overcooked. Serve immediately.
- Variations
- You can mix sliced onion or other root vegetables in with the potatoes, and the results will be delicious, but the juices of the vegetables will reduce the potatoes' browning; it's a trade-off, and there's nothing to be done about it.
- Substitute about 10 fresh sprigs thyme for the bay or about 2 teaspoons fresh (or 1 dried) rosemary.
- Other possibilities: 1 tablespoon ground cumin or cumin seeds; 1 tablespoon fennel seeds; 3 teaspoons curry powder (sprinkle 1 teaspoon on the fish itself); a few saffron threads; or 1 tablespoon good-quality, medium-hot paprika.
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
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