Preheat oven to 375 degrees
Grease shallow baking dish with vegetable oil (I use the kind from a spray can)
Wash and dry completely the monk fish, season both sides of the fillets with salt and pepper
Divide the crab meat into four equal size portions and place the crab on each fillet, roll up and secure with a tooth pick.
Top each rolled fillet with 1 1/2 Tablespoon of mushroom soup
Place fillets in greased dish (uncovered)bake for 25 minutes
Flour fish and brown on both sides.
Add water, garlic, parsley, salt and pepper.
Bring to boil and simmer about 4 minutes.
Makes 1 serving.
he dark membrane from the monk fish using a sharp knife. Place
igh heat and add the fish stock.
Bring to a
Preheat oven to 350.
Place the fish in an oiled casserole dish.
Top the fillets with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice, chopped tomato, and feta cheese.
Bake for 20 minutes or until the fish flakes easily.
Baking time will depend on the thickness of the fish fillets.
reen fennel fronds.
Cut fish in bite sized pieces.
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Place butter in a pot with onion, celery, bacon and thyme. Cook for 20 minutes on medium heat.
Add fish, clams and shrimp. Add all seasonings and cook for 15 minutes, thickening with the flour.
Add the heavy cream and cooked potatoes and bring to a boil. Add salt, pepper and lemon juice to taste.
br>Have the fish store person fillet the fish and save the
Cut monkfish into 8 pieces.
Dredge in flour seasoned with salt and pepper.
Heat skillet over medium heat; add 4 tablespoons butter.
Saute 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.
ell.
Cut the white fish into 1 oz pieces and
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
ate1968).
Use to coat fish or chicken filets. (not too
ounds like a huge recipe, but because fish cooking time is not
br>Making the filling: **vegetarian recipe**.
Mash the potatoes into
alf the spices over the fish fillets.
Grease a casserole
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:
In bowl, whisk all ingredients together and pour over cooked, cooled fish.
Wipe fish dry with paper towels, cut