ark red portions from the monkfish fillets. On a slight angle, slice
then put one of the monkfish fillets across, cut side up. Arrange
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.
200 degrees C).
Season monkfish fillets with salt and black pepper
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.
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.
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.
To make the salsa, combine cucumbers, sliced fennel bulb, shallot, lemon juice and oil in a bowl. Season. Let stand for 15 mins.
For the monkfish, heat a grill pan over medium-high heat. Combine oil and garlic and brush over fish. Cook for 3-4 mins per side, or until browned and cooked to your liking.
Stir mint and fennel fronds through cucumber salsa. Sprinkle fish with extra mint and serve with salsa, bread and lemon wedges.
Heat olive oil in a stock pot over medium heat. Stir in leeks, white wine, lemon juice, cumin, Madras curry powder, turmeric, paprika, coriander, ginger, cayenne, salt, and pepper. Cover pot and reduce heat to medium-low, stirring frequently until all liquid is absorbed, about 30 minutes. Uncover pot, stir in coconut milk, and reduce heat to low; simmer uncovered for 30 minutes.
Place monkfish gently into pot; spoon leek mixture over monkfish. Cook and stir gently over low heat until fish flakes easily with a fork, about 5 minutes.
For the salsa, combine the strawberries, mint, chili pepper, vinegar and sugar in a medium bowl. Season with pepper. Refrigerate for about 1 hour.
Heat a large skillet on medium heat. Brush the fish with oil and cook for 4-5 mins each side until golden and cooked through.
Serve the fish fillets with arugula leaves and strawberry salsa.
eep warm.
Drizzle the monkfish pieces with lemon juice, then
entral bone of the Monkfish to leave 2 fillets. Wash and dry
Season the monkfish medallions with 1/2 teaspoon
Preheat oven to 400 degrees. In a Lg. skillet, warm 1/4 cup of olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden brown, about 15 minutes. Remove about 1/4 cup of garlic slices and reserve. Add paprika to remaining garlic in skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce reduces to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
In a very Lg. skillet, heat the remaining ...
Heat oil in a large frying pan over medium heat. Cook parsley, oregano and garlic for 2 mins, until fragrant, stirring frequently. Add peas and 1/4 cup water. Season. Bring to a simmer, cover and cook for 5 mins, until peas are tender. Add tomato puree.
Season fish and arrange over peas. Cover and cook for 6-8 mins, until fish is opaque and flakes when tested with a fork. Transfer to a warm serving platter. Serve.
Lightly brush the tortillas with a little of the oil. Cook in heated grill pan or skillet 1-2 mins each side, until golden. Transfer to a plate. Cover with foil to keep warm.
Whisk the remaining oil and garlic in a small bowl. Season to taste. Brush the mixture over the fish.
Heat a large skillet on medium heat. Cook the fish for 3-4 mins each side until the flesh flakes easily when tested with a fork.
For the papaya salsa, combine all ingredients in a large bowl. Season to taste and toss gently.
Serve the fish on a bed of salsa ...
Preheat the oven to 400\u00b0F.
Peel and thinly slice the potatoes (a mandoline is great for this).
Cover the bottom of a 9x12-inch baking dish with half the olive oil, and top with the potatoes in a single layer (they can overlap a little).
Season with salt and pepper and top with the bay leaves and remaining oil.
Roast for ten minutes, turn the pan back to front, and roast ten minutes more (by now the potatoes should be browning--if not, give them another minute or two).
Top the potatoes with the olives and lay the fish on ...
Preheat oven to 425 degrees F.
In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total.
Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter.
Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots ...