Monkfish Cooked In A Paper Bag Food

MONKFISH WITH CAPER BUTTER

Monkfish With Caper Butter image

Provided by Florence Fabricant

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

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

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

MONKFISH COOKED IN A PAPER BAG

Monkfish Cooked In a Paper Bag image

Provided by Craig Claiborne

Categories dinner, main course

Time 50m

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds skinless, boneless monkfish fillets, or another firm-fleshed, nonoily white fish like black bass or cod
2 tablespoons finely chopped Italian parsley
1 tablespoon finely minced garlic
1 tablespoon rosemary leaves, finely chopped
2 tablespoons olive oil
1/3 cup dry white wine
Salt to taste, if desired
Freshly ground pepper to taste
2 to 3 small to medium-size leeks
Steamed mussels for garnish, optional (see mussel recipe)

Steps:

Prehea oven to 350. Put the fillets in a mixing bowl, and add the parsley, garlic, rosemary, oil, wine, salt and pepper. Stir well.
Trim off the root end of each leek. Split the leeks partly in half lengthwise, cutting to within an inch of the base. Rinse between each layer to wash away any sand. Cut the leeks crosswise into 2 1/2-inch lengths. Cut these pieces lengthwise into very thin julienne strips. There should be about 2 cups.
Lay out a length of parchment paper or aluminum foil, measuring about 30 inches by 15 inches, on a baking sheet. Place the fish pieces and their sauce in the center of the paper or foil. Top the fish with the leeks. Fold over the edges of the paper or foil compactly, and seal the sides as tightly as possible. Place the baking sheet in the oven, and bake at 350 for 20 minutes or until the bag is well-puffed.
Carefully open the bag - beware of the steam - and garnish the top of the dish with mussels, if desired.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 1 gram

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