MONK FISH ROASTED W/CAPERS, BACON & PARSLEY (ZWT-8)
Found at www.caterersearch.com & entered for ZWT-8 because we were gifted w/some lovely monkfish. It was a "Seasonal Recipe of the Wk" by Mike Robinson & included "A lrg handful of samphire (opt to serve)" as 1 of the ingredients. BUT samphire was not in the ingredient data base, so I did a search. I found myself reading an article & watching a chef-prep video of a dish from the Michelin-starred Danesfield House in the UK that was being prepped for Olympic athletes staying there. 1 of the prep steps was: "In a pan of salted water, blanch the rock samphire (quickly to keep the nutrients)". Wikipedia was more help & said: "Samphire is the name given to a number of distinct edible plants that grow in coastal areas. Rock samphire is a coastal species w/white flowers that grows in the UK." In the pic shown, it resembles asparagus & occ is called sea asparagus, but I left the samphire option out to avoid confusion (Time was estimated). *Enjoy!*
Provided by twissis
Categories European
Time 25m
Yield 4 8 oz Servings, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/400F temp - Heat a non-stick, oven-proof pan over med-high heat. For ea portion, add a small pat of butter. When the butter foams, add the monkfish tails & brown on both sides. Season w/salt & pepper as desired (I used lemon pepper).
- Squeeze the juice of half a lemon over the fish & transfer to the oven to bake for 10 minutes. Check that the fish is hot throughout by pushing a skewer or knife into the thick part of the fish. If it comes out hot, the fish will be done (should take no more than 15 minutes). Remove from the oven, take the fish out of the pan & allow to rest.
- While the fish is resting, add a little more butter to the pan w/the shallots, garlic & bacon. Cook over a high-heat for a few min (til the bacon is cooked). Add the capers, a final squeeze of lemon juice, some grated lemon zest & the white wine.
- Add the monkfish back to the pan & baste w/the bacon/caper sauce for 2-3 minutes. Scatter parsley over the monkfish & shake the pan once or twice more. Place the monkfish tails on a bed of rice, cous cous or asparagus. Spoon the bacon/caper sauce over the top of the monkfish & serve immediately.
Nutrition Facts : Calories 325.5, Fat 31.6, SaturatedFat 16.5, Cholesterol 70.4, Sodium 516, Carbohydrate 5.5, Fiber 1, Sugar 0.9, Protein 3.8
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.
BACON-WRAPPED MONKFISH
Choose dry-cured, thinly sliced bacon for this dish - the crisp texture works well with the firm, meaty monkfish
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 6
Steps:
- Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together.
- Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly.
- Heat the grill for 3-5 mins. Line the grill pan, lay the monkfish on it, with the bacon joins underneath.
- Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices from the paper and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress the watercress salad with the vinaigrette and juices and divide between four plates. Place monkfish on top, season with pepper and serve tomatoes alongside. Nice with baby new potatoes.
Nutrition Facts : Calories 258 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.27 milligram of sodium
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