Monkfish With Lemon Dressing Food

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.

MONKFISH ROASTED WITH HERBS AND OLIVES

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.

MONKFISH WITH LEMON

Steps:

• Cut monkfish into 8 pieces.
• Dredge in flour seasoned with salt and pepper.
• Heat skillet over medium heat; add 4 tablespoons butter.
• Sauté fish in melted 1 minute on each side, till nicely browned.
• Remove from skillet.
• Add wine, lemon and parsley to skillet and reduce by half.
• Add 3 tablespoons butter to lemon mixture, shake skillet.
• Serve over fish.

MONKFISH WITH LEMON & PARSLEY SAUCE

Steps:

• Slice monkfish into 1/2-inch-thick slices.
• With the side of a chef's knife, flatten each piece to about 1/4 inch thick.
• Place flour in a shallow pan.
• Season fish with salt and pepper; dredge lightly in flour.
• Discard any remaining flour.
• In a large skillet, heat 1/2 tablespoon oil over medium-high heat.
• Add fish and cook until golden outside and opaque inside, 2 to 3 minutes per side.
• Transfer to a plate and tent with foil to keep warm.
• Add remaining 1/2 tablespoon oil to the skillet.
• Add shallot and cook, stirring, until softened, about 1 minute.
• Add wine and lemon juice.
• Bring to a boil, scraping up any browned bits.
• Cook until liquid is reduced by half, about 4 minutes.
• Remove from heat and whisk in sour cream, chopped parsley, lemon zest and any accumulated juices from the fish.
• Gently heat through.
• Season with salt and pepper.
• Arrange monkfish on plates and spoon sauce over.
• Garnish with lemon wedges and parsley sprigs and serve.

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES

Steps:

• Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
• Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
• Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.