Monkfish With Zucchini Slices And Sauce Food

BAKED FISH WITH TOMATOES, ZUCCHINI, AND OLIVE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange tilapia in a baking dish. Add a splash of white wine and season with salt and pepper.
• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until garlic is fragrant and onion is tender, about 3 minutes. Add tomatoes. Cover and simmer until tomatoes begin to release their juices, about 4 minutes.
• Add zucchini, olives, and wine; simmer for 5 minutes. Add cilantro and hot sauce. Season with salt and simmer for 3 to 4 minutes longer. Spoon sauce over and around tilapia and drizzle with remaining olive oil. Cover tightly with foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 45 minutes.

HERB CRUSTED MONKFISH WITH ZUCCHINI SALSA

Steps:

• Method:
• To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
• To make the salsa, simply combine all ingredients gently together.
• Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
• To serve:
• Serve the fish with the zucchini salsa over the top and a fresh potato salad.

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.

MONKFISH IN LEMON BUTTER WINE SAUCE

Steps:

• Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
• Place Monkfish Fillets in pan & season with salt & pepper.
• Slice sticks of butter in 1/8" pieces & lay on top of fish.
• Sprinkle lemon & wine over fish.
• Sprinkle fish with parsley.
• Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.