MONKFISH WITH MASHED POTATOES AND THYME
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Put potatoes in a saucepan with water to cover. Add a large pinch of salt. Cook potatoes until quite tender, about 15 minutes. Drain and put through a ricer or food mill, or mash with a fork or potato masher. Add butter, milk, a few thyme leaves, and salt and pepper to taste. Keep warm in the oven or reheat in a microwave when ready to serve.
- While potatoes cook, or immediately after they are done, put an ovenproof skillet large enough to accommodate monkfish over medium-high heat. After a minute, add the oil, garlic, a couple of thyme sprigs and then fillets. Sprinkle with salt and pepper. Cook for about a minute, then without turning, transfer to oven.
- Roast until monkfish is cooked through, 8 to 12 minutes depending on its thickness. (It will be tender but still firm when done; a thin-bladed knife will meet consistent light resistance when inserted in its center.) Reheat potatoes if necessary, then serve monkfish browned side up on top of them, garnished with a little more thyme and pan juices.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 6 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 0 grams
PAN ROASTED MONKFISH WITH POTATOES AND LEEKS
A Lidia Bastianich recipe that was adapted from a website that showcases many great chef's recipes. Posted for 2006 Zaar World Tour - Italy. Monkfish has darker meat, moderate flavor and moderately firm texture that can be prepared in many different ways, such as baked, grilled, broiled, sautéed or even microwaved. If monkfish is not easily available Lake trout, Northern pike, Perch, Pink salmon or Pollock can be substituted.
Provided by lauralie41
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Begin by removing the outer mottled gray membranes and any dark red portions from the monkfish fillets. On a slight angle, slice the fish into 1/2-inch thick medallions. Using two pieces of wax paper, place a few medallions between the paper and lightly pound them with the flat side of a meat mallet or small heavy saucepan to slightly flatten them.
- In a 4-5 quart saucepan, add the potatoes and enough cold water to cover them by 3 inches, season with salt and bring to a boil.
- Reduce heat to a gentle boil and cook 10 minutes.
- Trim the root ends and dark green leaves from the leeks. From the greens of one leek, trim any yellow, wilted or bruised parts and reserve them. The other two leek greens can be set aside for another use, like stock. Slice the leek whites and reserved greens in half lengthwise. Rinse layers well under cold water to remove any grit from between the layers. Using one set of leek whites and greens, cut again in half lengthwise. The remaining leek whites cut crosswise into 1 inch pieces. Add all the leeks to the potatoes after they have cooked at a gentle boil for 10 minutes. Cook leeks and potatoes for an additional 10 minutes or until they are tender.
- Reserve 2 cups of the potato/leek cooking liquid. Drain the remaining liquid from the vegetables. Transfer to a blender the leek greens, long pieces of leek whites and two slices of the potato. Add approximately 1/2 cup of the reserved cooking liquid and blend until smooth. While the blender is still running, add 1/2 cup of the olive oil in a thin steady stream. Blend until creamy and the sauce is thick enough to lightly coat a spoon. If necessary, add more cooking liquid to get the sauce to that stage. Strain the sauce into a small saucepan, keep warm over low heat.
- In a large skillet over a medium-high flame, heat 3 tablespoons of the olive oil. Add the remaining leeks and potatoes that have been drained and the thyme sprigs to the skillet.
- Season with salt and pepper and cook until golden brown, turning often, for approximately 12 minutes. Remove from heat and cover skillet to keep the mixture warm.
- Sprinkle the monkfish slices with salt and lightly coat them with flour, tap off excess. In a large non-stick skillet over medium flame, heat the remaining 3 tablespoons of oil. Add as many monkfish slices as possible to fit in a single layer. Cook fish only turning once until golden brown on both sides, approximately 5-7 minutes. Remove to a plate and keep warm.
- Divide the potatoes and leeks among 6 warm dinner plates. Place the monkfish slices on top of the vegetable mixture and spoon the sauce over the fish. Garnish with a sprinkle of parsley and/or chives. Serve immediately.
Nutrition Facts : Calories 503.2, Fat 34, SaturatedFat 4.9, Cholesterol 37.8, Sodium 43.9, Carbohydrate 25, Fiber 3.2, Sugar 2.6, Protein 24.8
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.
More about "monkfish with mashed potatoes and thyme food"
MONKFISH WITH MASHED POTATOES AND THYME - DINING AND COOKING
From diningandcooking.com
CREAMY MASHED SWEET POTATOES WITH FRESH THYME - MSN
From msn.com
32 DELICIOUS WAYS WITH MASHED POTATOES YOU MUST TRY - MSN
From msn.com
THE BEST POTATO RECIPES, ACCORDING TO EATER STAFF - EATER
From eater.com
MONKFISH STEW WITH SAFFRON BROTH RECIPE - MIMI THORISSON - FOOD …
From foodandwine.com
WULF'S KITCHEN: ROASTED MONKFISH WITH APPLES AND THYME
From wulfsfish.com
MONKFISH FILLET RECIPE | JAMIE OLIVER MONKFISH RECIPES
From jamieoliver.com
MONKFISH WITH MASHED POTATOES AND THYME | DANA D | COPY ME …
From copymethat.com
MONKFISH AND MASH POTATOES : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
9 EASY WAYS TO COOK FINGER-LICKING MONKFISH
From tastessence.com
MONKFISH RECIPES - NYT COOKING
From cooking.nytimes.com
MONKFISH WITH MASHED POTATOES AND THYME - WESLEYAN UNIVERSITY
From prose.web.wesleyan.edu
MONKFISH WITH MASHED POTATOES AND THYME RECIPES RECIPE
From food-recipe.info
MONKFISH – THE SEA’S MOST DELICIOUS MONSTER - ON THE WATER
From onthewater.com
11 SIMPLE MONKFISH RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
MONKFISH WITH MASHED POTATOES AND THYME RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RICK STEIN'S ROASTED MONKFISH WITH CRUSHED POTATOES, OLIVE OIL AND ...
From telegraph.co.uk
MONKFISH WITH MASHED POTATOES - THE NEW YORK TIMES
From nytimes.com
MONKFISH WITH ASPARAGUS AND LIGHT MASHED POTATOES
From inviaggioincucina.com
MONKFISH AND POTATO RECIPES - SUPERCOOK
From supercook.com
AIR FRYER MONKFISH RECIPE - THE TOP MEAL
From thetopmeal.com
FAMILY, FOOD AND MEMORIES FROM THE MIDWEST - THE NEW YORK …
From nytimes.com
12 WAYS TO MAKE SWEET POTATOES SAVORY - TASTING TABLE
From tastingtable.com
MONKFISH STEW WITH POTATOES - CELINE'S RECIPES
From celinesrecipes.com
GEORGE TURNER ON INSTAGRAM: "BAKED POTATO COTTAGE PIE, MADE …
From instagram.com
ROASTED MONKFISH WITH SILKY LEMON CREAM SAUCE - LUCY …
From lucywaverman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love