Monkfish Medallions With Tomato And Lemon Food

MONKFISH MEDALLIONS WITH TOMATO AND LEMON

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.

MONKFISH WITH TOMATOES AND OLIVE OIL

Steps:

• Slice monkfish into medallions about one-inch thick. Place in a dish, sprinkle with lemon juice and season with salt and pepper.
• Heat one tablespoon of oil in heavy skillet, add bread crumbs and saute until they are golden. Remove from pan and wipe out pan.
• Heat another two tablespoons of the olive oil in the skillet. Add onion and saute over medium heat until tender. Add garlic and saute briefly, then add tomatoes. Stir tomatoes in with other ingredients for a minute or two, just enough to warm them without cooking them through. Remove vegetables from pan.
• Add one more tablespoon of the oil to pan and cook the monkfish over medium heat, about three minutes on each side, until just cooked through. The monkfish will probably not take on any color. Arrange monkfish medallions on a warm platter or on individual plates.
• Return tomato mixture to skillet, add remaining two tablespoons of oil, stir, season with salt and pepper and add basil. Pour this mixture around the medallions of fish. Sprinkle the fish with the bread crumbs and serve.

MONKFISH WITH LEMON DRESSING

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.

MEDALLIONS OF MONKFISH

Steps:

• Place raisins in a bowl, add water and allow to soak for 30 minutes. Lightly toast nuts and set aside.
• Trim monkfish of any membrane and discolored spots and slice into medallions about 1/2 inch thick. Dust medallions lightly with flour.
• Heat corn oil in a large skillet. Fry fish over medium-high heat until just golden, 3 to 4 minutes on each side. Drain on absorbent paper and season lightly with salt.
• In a clean skillet, heat olive oil. Saute onions over medium heat until golden. Add rosemary, bay leaves and salt and pepper to taste. Stir in vinegar, wine and stock. Simmer for 10 minutes, until liquid remaining in pan just moistens onions. Drain raisins and add them along with nuts, lemon peel and sugar. Simmer briefly, then remove bay leaves.
• Arrange a layer of half the monkfish in a serving dish and spread half the onion mixture over fish. Repeat with another layer of fish and then the remaining onions. Allow to marinate at room temperature for 2 hours before serving.