he central bone of the Monkfish to leave 2 fillets. Wash
Season the monkfish medallions with 1/2 teaspoon
ins. Add the salmon and monkfish and saute for 3-4
ish will stick. Add the fillet and brown it quickly on
then put one of the monkfish fillets across, cut side up
Preheat oven to 375 degrees F (190 degrees C).
Arrange monkfish fillets in a rectangular glass baking dish without overlapping. Season with lemon-pepper seasoning and sea salt on both sides.
Melt butter in a small saucepan over low heat, 3 to 5 minutes. Stir in lemon juice. Pour over monkfish.
Combine bread crumbs and Parmesan cheese in the same saucepan. Spoon bread crumb mixture over the fish, coating evenly.
Bake uncovered in the preheated oven until monkfish is flaky and tender, 30 to 40 minutes.
Heat oil over medium-high heat in a large nonstick skillet.
Salt and pepper the fish and add to skillet.
Sear fish until brown on all sides, about 5-8 minutes depending on thickness, and remove from pan.
Lower heat and scrape brown bits off pan bottom.
Add curry powder and cook about 2 minutes or until fragrant.
Return heat to medium-high and add green tea, honey, and cayenne.
Bring to a simmer and add fish back to pan.
Cook until sauce is thick and syrupy.
Serve immediately.
For barley risotto, heat 1 tbsp oil and saute shallot, saffron, orange zest and pearl barley for 1 min. Add orange juice. Gradually add fish stock, stirring occasionally, only adding more stock as barley absorbs liquid, around 25-30 mins total. Season and add a pinch of chili flakes.
Meanwhile, preheat oven to 250\u00b0F. Season fish then drizzle with lemon juice. Dredge in flour and tap off excess. Heat 1 tbsp oil in a frying pan, add fish, garlic, thyme sprig and rosemary sprig and saute until fish is browned all over. Transfer to an ...
Preparing the fish and the peppers: Season the 4 fish pieces with salt, drizzle with half the lime juice and set aside. Place the fish cubes in the freezer. Preheat the oven to 425\u00b0F. Grease a sheet pan and place the peppers on it skin-side up. Roast for 40 mins. Remove from the oven and cover with a damp dish towel until cool. Remove the skins and cut into thin strips.
Curry sauce: Melt 1 tbsp butter in a saucepan and saute the apple, shallot, raisins and coconut for 2 mins. Stir in the curry powder and fry for 1 min. Add the wine, ...
In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.
Lightly dust monkfish with pan-searing flour.
ark red portions from the monkfish fillets. On a slight angle
ice with onion. (see my recipes).
***LEFTOVER TIP*** If you
n all sides of the monkfish.
In a large stock
own, about 30 minutes. Lower monkfish gently into the pot; spoon
Heat oil in a pan, add the garlic (and chilli) and fry for 1 min.
Stil in the tomatoes and stock and simmer for 10 minutes.
Stir in the butter and basil and add the monkfish and the prawns to the mixture.
season with pepper and cook for 5 minutes until the monkfish is opaque abd the prawns turn pink.
meanwhile cook the pappadelle in a large pan of boiling salted water Drain the past and add to the tomato and seafood sauce and serve at once.
Heat oven 400.
Drain tomatoes, reserving oil.
Puree the tomatoes with half of the oil (reserving oil for another use, if desired) with the basil.
Season.
Lay 2 slices of prosciutto on a counter, overlapping slightly.
Top at one end with a monkfish strip.
Top monkfish with 1/4 of the tomato mix.
Roll up, tucking in prosciutto.
Repeat with the remaining ingredients.
Place on a sprayed rack over a baking sheet.
Bake 20-25 minutes.
WOW!
emon-Garlic Crumbs (in my recipes).
br>Remove fine skin from monkfish, then spread on the spice
Remove the filets from the monkfish and brush with olive oil and fresh thyme flowers.
Peel the 3 half pepper and cut in large julienne.
Cook in boiling salted water; refresh in ice water and drain.
Reheat just before serving in a saucepan with olive oil. Make the red pepper coulis.
Season the monkfish filets with salt and pepper.
In a Teflon frying pan, add olive oil, 2 cloves garlic and lightly brown the filets, finishing the cooking in the oven. When done, set aside covered with aluminum foil.