Roasted Monkfish Fennel And Chestnut Tagine Recipes

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ROASTED MONKFISH, FENNEL, AND CHESTNUT TAGINE

Categories     Fish     Roast     Fennel     Fall     Chestnut     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7



Roasted Monkfish, Fennel, and Chestnut Tagine image

Steps:

  • Preheat oven to 425°F.
  • Cut 1 fennel bulb half lengthwise into paper-thin slices with a mandoline or other manual slicer and toss with oil and salt and pepper to taste. Cut remaining fennel lengthwise into 1/3-inch-thick sticks.
  • Heat 3 tablespoons butter in a well-seasoned 10-inch cast-iron or heavy nonstick skillet over moderately high heat until foam subsides, then cook fennel sticks in 2 batches with salt and pepper to taste over moderate heat, stirring occasionally, until tender and edges are golden brown, about 7 minutes. Transfer to a bowl with a slotted spoon, reserving skillet, and keep warm, covered.
  • Halve chestnuts and add to skillet with 1 tablespoon butter and salt and pepper to taste. Cook over moderate heat, stirring occasionally, until golden brown, about 3 minutes. Transfer to bowl with fennel using slotted spoon, reserving skillet, and keep warm, covered.
  • Blanch fig leaves in boiling salted water 2 minutes, then transfer to a bowl of ice and cold water to stop cooking and drain well. Trim stems from leaves.
  • Pat fish dry and season with salt and pepper. Add 1 tablespoon butter to skillet and heat over moderately high heat until foam subsides. Sear fish in 2 batches, turning once, until golden brown, about 2 minutes, transferring to a plate.
  • Melt remaining tablespoon butter in skillet, then remove skillet from heat. If not using fig leaves, drizzle pieces of fish with butter. If using fig leaves, arrange 1 leaf, smooth side down, on a work surface, then put a piece of fish in middle and drizzle with some of melted butter. Wrap fig leaf around fish to enclose it and secure with wooden toothpicks. Wrap remaining fish in same manner.
  • Boil 1/2 cup sauce in skillet until reduced to about 1/3 cup, about 2 minutes. Stir in chestnuts and cooked fennel and transfer to a wide shallow heavy pot (with a tight-fitting lid) just large enough to hold fish in 1 layer. Top chestnut mixture with fish. Cover pot with lid and roast in middle of oven until fish is just cooked through, 12 to 15 minutes.
  • While fish is roasting, heat remaining 1/2 cup sauce in a small saucepan over moderate heat until hot.
  • Remove toothpicks and open fig leaves. Serve fish (with fig leaves) over chestnut mixture and scatter with raw fennel. Serve warm sauce on the side.

2 large fennel bulbs (sometimes called anise; 21/2 lb total), stalks trimmed flush with bulbs and bulbs halved lengthwise
1/2 teaspoon olive oil
3/4 stick (6 tablespoons) unsalted butter
1 1/2 roasted, shelled, and skinned chestnuts (1 lb in shell or 11 oz bottled whole)
6 unsprayed fresh fig leaves (optional)
6 (1-inch-thick) monkfish steaks (6 oz each)
1 cup white bordelaise sauce

TAGINE OF MONKFISH

Make and share this Tagine of Monkfish recipe from Food.com.

Provided by LEGs Mom and Dad

Categories     One Dish Meal

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 14



Tagine of Monkfish image

Steps:

  • Pound 2 garlic cloves and salt into a smooth paste with a mortar and pestle. Add the cumin, paprika, juice from the lemon, and chopped cilantro and mix until slightly emulsified. This is the chermoula.
  • Reserve a little of the chermoula for cooking and rub the rest of it over the monkfish. Cover and leave to marinate in a cool place for 1 hour.
  • Par-boil the potatoes for about 10 minutes and then cut them in-half. Thinly slice the remaining garlic cloves. Heat 3-4 tbsp of the olive oil in a heavy pan and stir in the garlic. When the garlic just begins to color, add the tomatoes and cook until just softened.
  • Add the peppers to the tomatoes and garlic, together with the remaining chermoula, and add salt and pepper to taste.
  • Spread the potatoes over the base of a shallow pan or deep, ridged frying pan. Spoon 3/4 of the tomato and pepper mixture over and place the marinated fish chunks on top with the chermoula you reserved in step #2.
  • Spoon the rest of the tomato and pepper mixture over the fish and add the olives. Drizzle a little extra olive oil over the dish and pour in the water.
  • Heat until simmering. Cover and cook over medium heat for 15 minutes, or until the fish is cooked through.
  • Serve with fresh, warm, crusty bread.

Nutrition Facts : Calories 861.3, Fat 21.7, SaturatedFat 3.4, Cholesterol 56.7, Sodium 820.2, Carbohydrate 122.3, Fiber 17.5, Sugar 8.6, Protein 47.8

2 lbs monkfish, cut into chunks
15 -20 small new potatoes, scrubbed and peeled
4 -5 tablespoons olive oil
6 -7 garlic cloves
15 -20 cherry tomatoes
2 green bell peppers, broiled until black, skinned, seeded, and cut into strips
1 cup kalamata olive
1/2 cup water
1 teaspoon kosher salt
2 teaspoons ground cumin
1 teaspoon paprika
1 lemon, juice of
1 bunch fresh cilantro, roughly chopped
1 loaf crusty bread (optional)

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



Monkfish Roasted Like Lamb With Garlic And Fennel image

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

1 large monkfish tail, about 2 to 2 1/2 pounds
3 cloves garlic, peeled
1 bulb fresh fennel, including feathery greens
6 tablespoons unsalted butter
Salt and freshly ground black pepper
1 cup fish stock
1/4 cup mayonnaise
2 cloves minced garlic

CHICKEN TAGINE WITH FENNEL AND OLIVES

From Bon Appetite and posted for ZWT #6. This is a Tangine that is quick to make and doable for a weeknight supper. Serve with roasted red potatoes.

Provided by CaliforniaJan

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Chicken Tagine With Fennel and Olives image

Steps:

  • Mix cumin, paprika, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.
  • Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.
  • Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 5 minutes. Stir in cilantro. Season with salt and pepper.

Nutrition Facts : Calories 280.7, Fat 15.8, SaturatedFat 2.7, Cholesterol 85.9, Sodium 581, Carbohydrate 12.2, Fiber 4.8, Sugar 0.6, Protein 24.7

1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
6 boneless skinless chicken thighs (1 1/2 pounds)
2 tablespoons olive oil, divided
2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
2 cups low sodium chicken broth
2 tablespoons fresh lemon juice
3/4 cup pitted green olives in brine, quartered lengthwise
1 cup coarsely chopped fresh cilantro

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