Monkfish Oreganata Recipe
Ingredients
1. Skinless, boneless monk fish fillets (2lb)
2. thinly sliced tomatoes (2med.)
3. seasoned breadcrumbs (2c)
4. finely chopped garlic (2cloves)
5. several fresh parsley sprigs
6. olive oil (2tbsp)
7. butter or margarine (2tbsp)
Method of preparation:-
1. First heat the oven to 350 degrees. Take a medium size pan, melt butter in it. Then add olive oil and parsley to the melted butter. Add garlic in the melted butter and saute it until gets brown. Add bread crumbs and mix them properly.
2. Take off the pan from heat and keep it aside. Take a baking dish; place the single layer of thinly sliced tomatoes on the dish. Then place the monk fish on the tomatoes and then cover with the bread crumbs mixture.
3. Place the baking dish in the oven and bake it for 25 minutes. When the dish gets ready then serve it hot.
Number of servings- 4
Poached Monkfish Recipe
Ingredients
1. Monk fish (7oz)
2. olive oil (2oz)
3. white vinegar (4oz)
4. white wine (8oz)
5. pureed fresh tomato (12oz)
6. minced garlic (1tsp)
7. chopped parsley (1tbsp)
8. salt and pepper (to taste)
Method of preparation:-
1. Take a large frying pan, fill it with water. Add wine, fish, vinegar and parsley. Keep it to boil. Now cover the pan and boil it for 10 minutes.
2. Take out the fish from the broth and cut it into slices. Add the fish into the sauce. Cover the pan and keep it to cover for about 3 minutes.
How To Make Sauce:-
1. Take a pan, heat olive oil in it until it gets very hot. Saute garlic in the oil until it gets brown. Add the fresh tomato and then mix it.
2. Add salt and pepper according to taste. Keep it to simmer for about 10 minutes. Now the sauce gets ready.
Fried Monkfish Coated With Rice Noodles Recipe
Ingredients
1. Monk fish (1lb or 450gms)
2. finely chopped garlic clove (1)
3. rice vermicelli (6oz or 175gms)
4. oil (for deep frying)
5. salt and freshly ground black pepper (to taste)
6. banana leaves (to serve)
7. beaten eggs (2)
8. corn flour (2oz or 50gms)
9. grated fresh root ginger (1tsp or 5ml)
10. soy sauce (30ml about 2 tbsp)
For Dipping Sauce:-
1. Rice vinegar (30ml or 2tbsp)
2. soy sauce (30ml or 2tbsp)
3. sugar (15ml or 1tbsp)
4. thinly sliced spring onion (1)
5. thinly sliced red chilies (2)
Method of preparation:-
1. Take monk fish, trim it and then cut it into 1-inch thick medallions. Take a dish, place the fish in it and add the garlic, ginger and soy sauce. Mix them lightly and then keep it to marinate for about 10 minutes.
2. Meanwhile make the dipping sauce. Take a small saucepan, add soy sauce, sugar and vinegar in it and then keep it to boil. Then add salt and pepper to taste. Take off the pan from heat, add the chilies and spring onion and then keep it aside until it is required.
3. Take noodles, cut them into 4 cm or 1/2inch in length and then spread them in a shallow bowl. Coat the fish medallions in the corn flour, dip in beaten eggs and then cover with noodles. Press the noodles on the fish so that they get stick.
4. Take a frying pan, heat oil in it for frying. Deep frying the coated fish in the hot oil until the noodles coating get fluffy, crispy and light brown. Now drain them and serve them hot on the banana leaves with dipping sauce.
Number of servings- 4
Monkfish Stew Recipe
Ingredients
1. White skinless fish fillets, such as haddock or cod , cut into pieces 912 ounces)
2. fish stock (8c)
3. dry white wine (3/4c)
4. tomatoes drained and chopped (2cans)
5. finely chopped garlic (2cloves)
6. cayenne pepper (large pinch)
7. dried thyme (1tsp)
8. saffron threads (a few)
9. thinly sliced onion (1)
10. olive oil (2tbsp)
11. thickly sliced bread (to serve)
12. salt and ground black pepper (to taste)
13. chopped fresh basil or parsley (2tbsp)
14. small squid, cleaned and cut into rings (8 ounces)
15. scrubbed mussels (1pound)
16. Monkfish cut into pieces (1pound)
Method of preparation:-
1. Take a heavy pan, heat olive oil in it. Add the onion, thyme, saffron threads, cayenne pepper, salt and black pepper to taste. Mix them well and cook it over low heat for about 10 minutes or until the onions get soft.
2. Add garlic and cook them for 1 minute more. Add hot fish stock, dry white wine and chopped tomatoes. Keep it to boil for 1 minute and then reduce the heat and keep it to simmer for about 15 minutes.
3. Add the fish pieces into the tomato mixture and mix them well. Keep it to simmer for further 3 minutes. Now add the mussels and squid rings and simmer for about 2 minutes or until the mussels get open, discard the closed one.
4. Add basil or parsley and season them to taste. Pour it in the warmed soup bowls and serve with bread.
Number of servings – 4
Pan-Fried Monkfish Wrapped In Spec Bacon Recipe
Ingredients
1. Monk fish tail (1 or 400gms)
2. toasted sesame seeds (10gms)
3. spec bacon (4slices)
4. olive oil (2tbsp)
5. balsamic vinegar (1tbsp)
6. plum chutney (4tbsp)
Seasoning:-
1. cocktail sticks (4)
2. Mixed salad leaves (4oz or 100gms)
3. ball buffalo mozarrela in milk (1)
Method of preparation:-
1. Firstly drain off the mozzarella milk and then cut the cheese into 4 pieces. Take cheese and then wrap the each piece of cheese in the spec bacon and then secure it with cocktail stick.
2. Take monk fish, trim it and the cut it into thick pieces. Then wrap up the fish pieces in the same way as the mozzarella.
3. Take a non stick pan, heat the little olive oil in it until it gets hot. Place the wrapped mozzarella and monk fish in the pan and then season it.
4. Take a bowl, place the salad in it with balsamic vinegar and olive oil and some seasoning and then mix it. Now put the salad in two plates in high piles.
5. Take out the mozzarella from the pan, when the spec is nice and crisp and the fish gets cooked. Put the mozzarella and monk fish on the top of the salad and then sprinkle the toasted seeds and pour over the remaining juices from the pan. Add chutney on the sides of the salad on both plates and then serve it.
Number of servings- 2
Peppered Monk Fillets Recipe
Ingredients
1. Monk fish tails (2*1lb or 450gms)
2. half cream (4tbsp)
3. arrowroot (1tsp)
4. fish stock (1/4pint or 150ml)
5. unsalted butter (1/2oz or 15gms)
6. virgin olive oil (1tbsp)
7. coarsely crushed black peppercorns (1tsp)
8. brandy optional (2tbsp)
9. salt (to taste)
Method of preparation:-
1. Take fish, remove the skin from it as much as the pink membrane as possible. Remove the fillets by cutting along either side of the central bone.
2. Now wash the fish and pat dry it. Then rub coarsely crushed black peppercorns and salt into the fish.
3. Take a frying pan, heat oil and butter in it and then cook the fish over the medium heat for about 10 minutes. While cooking turn the fish occasionally until the fillets get well sealed.
4. Now add the fish stock, cover the pan and then simmer it for about 10 minutes. Mix the arrowroot with 1 tablespoon of cold water and mix it into the pan along with brandy and cream.
5. Keep it to cook for few minutes, stir it until it gets thickened. Take off it from heat and then serve it.
Number of servings 4
Italian Style Monkfish Recipe
Ingredients
1. Monk fish sliced into 2cm thick pieces (200gms)
2. olive oil (3tbsp)
3. dried mixed herbs (2tsp)
4. finely sliced, beef steak tomato (1)
5. peeled and finely sliced shallots (2)
6. finely sliced fennel bulb (1/2)
7. sliced, blanched and refreshed baby salad potatoes (250gms)
8. salt and ground black pepper (to taste)
Method of preparation:-
1. First heat the oven to 200 degrees C or 400 degrees F, Gas mark 6. Take a shallow ovenproof round dish or a 20 cm shallow cake tin.
2. Take potatoes; place them in a layer by overlapping the slices. Season it with salt and freshly ground black pepper. Then place the monk fish on the top and add shallots, fennel and tomatoes. Season the each layer.
3. Now drizzle olive oil over it and then season with mixed herbs and season. Cover the dish with foil and place it in the oven and cook it for about 30 minutes, removing the foil for the last 10 minutes of cooking.
Number of servings- 2