Monkfish With Lemon Oil On Green Lentils Recipe
Ingredients
1. Fresh monk fish (425gms)
2. garlic flavored oil (1tsp)
3. drained green lentils (410gms can)
4. crushed juniper berries (9)
5. sliced shallots (4)
6. lemon flavored oil (2tbsp)
Method of preparation:-
1. First heat the oven to 180 degrees C or 350 degrees F. Take a shallow dish, pour lemon oil in it and marinade the fish with the shallots and juniper berries for about 10 to 15 minutes.
2. Now take out the monk fish, leaving the shallots behind and then place the fish on the kitchen paper to dry it. Heat the frying pan until it gets very hot. Saute each side of the monk fish until it gets brown.
3. Place the fish in an ovenproof tray and then place the tray in the oven and cook it for about 5 to 6 minutes. Now cook the shallots and the remaining oil from the marinade with the juniper berries. Cook them until get softened and golden brown.
4. Take another pan, heat the green lentils with the garlic flavored oil. Serve the fish on the top of the green lentils, shallots and juniper berries.
Number of servings – 2
Monk Fish With Almond Sauce Recipe
Ingredients
1. Cleaned monk fish cut into 1 inch thick medallions (1lb)
2. all purpose flour seasoned with salt and pepper (1c)
3. dry white wine (1c)
4. butter (2tbsp)
5. finely chopped Italian parsley (1/4c)
6. extra virgin olive oil ( 4tbsp)
7. grated grana cheese (1tbsp)
8. cayenne pepper (1/2tsp)
9. coleman’s mustard (1tsp)
10. sliced almonds (1c)
11. juice of (1 lemon)
12. lemon juice and jest of (1)
Method of preparation:-
1. Take a blender, pulverize almonds in it. Take a mixing bowl, pour almonds in it and then add cheese, mustard, cayenne in the bowl and mix them well.
2. Add the juice of 1 lemon and olive oil in it. The sauce should be the texture of pesto. Keep the bowl aside.
3. Take a non stick sauté pan of about 12-inch, heat oil over medium heat in it until it gets just smoking. Take monk fish, dredge it in seasoned flour and then place it in the pan. Saute it until it gets golden brown from one side and then turn the side.
4. Add wine, butter and the remaining lemon juice in the pan. Keep it to cook until the wine gets nearly evaporated and the fish gets cooked.
5. Add the parsley to pan and swirl it and then place on a plate. Cover with the remaining pan sauce and the almond sauce and then serve.
Number of servings – 4
Monkfish Chili Recipe
Ingredients
1. Monkfish cut into 1/4 inch dice (2lb)
2. chili powder (1/4c)
3. Cajun seafood Magic (1tbsp)
4. salt (1tsp)
5. crumbled dried thyme ( 1/4tsp)
6. crumbled dried oregano (1/4tsp)
7. cayenne pepper (1/4tsp)
8. vegetable oil (2tbsp)
9. sliced green bell pepper (2)
10. rich fish stock (2 1/2c)
11. cooked red kidney beans (2c)
12. peeled, diced tomatoes (1 3/4lb)
13. tomato paste (1/3c)
14. coarsely chopped onion (1large)
15. dried red pepper flakes (1/4tsp)
16. crumbled dried marjoram (1/4tsp)
17. crumbled dried basil (1/4tsp)
18. ground cumin (1/4tsp)
19. Turkish bay leaves (3large)
Method of preparation:-
1. Take a small bowl, add all the spice ingredients in the bowl and mix them properly to make the spice mixture.
2. Take a heavy large saucepan, place it over medium heat and heat oil in it. Add onion in the pan and cook them until they get translucent and stir them for about 8 minutes. Then add herb and the spice mixture and again stir for 5 minutes.
3. Now add the tomato paste and cook it for 2 minutes. Keep on stirring and then add fish stock and tomatoes. Increase the heat and keep it to boil. Add beans and again boil it.
4. Now reduce the heat and keep it to simmer until the beans get heated. Add fish and then sprinkle the chili powder.
5. Keep it to cook and stir it for about 2 minutes until the fish gets opaque. Now add the seafood magic, mix it and then take off the pan from the heat. Add seasoning and then serve it.
Number of servings – 1
Monkfish Risotto With Saffron And Vegetables Recipe
Ingredients
1. Monk fillets (6small)
2. rice (1packet)
3. Pepper (a sprinkle)
4. Sea salt (a sprinkle)
5. marinated oil or olive oil (for frying)
6. fish stock cube (1)
7. butter (2tbsp)
8. saffron (1pkt.)
Method of preparation:-
1. Take a packet of rice, boil them according to the instructions of packet and then add fish stock and saffron. When the rice gets ready then add butter.
2. Now take fish pieces, place them on the griddle and then cook them on both sides for about 10 minutes. Then sprinkle sea salt and pepper on the fish and drizzle some of the marinated oil or the olive oil on the fish.
3. Now mix the rice and the fish to make a risotto. When the dish gets ready then serve it in a serving dish.
Number of servings – 1
Monk Fish With Zucchini And Yogurt Recipe
Ingredients
1. Monk fish fillets (1lb)
2. water (1/4c)
3. minced shallots (1tbsp)
4. egg (1)
5. low fat plain yogurt (1/2c)
6. butter (1tbsp optional)
7. dry white wine (1/2c)
8. margarine (2tbsp)
9. zucchini (2med.)
Method of preparation:-
1. Take Monk fish, trim it and cut it into 1 or 1/2 inch slices. Take zucchini, wash it and cut it into 2 to 3 inches long wedges.
2. Take a saucepan, put 1 tablespoon of margarine and zucchini in it. Cover the pan and cook it for about 5 minutes. Then take off the pan from heat and keep it warm.
3. Take a baking dish and grease it, place the monk slices in one layer and then add the wine. Cover the dish loosely and keep it in the oven to bake it for 8 minutes.
4. Now drain the liquid of saucepan in the frying pan. Add 1 tablespoon of butter and minced shallots in the frying pan. Cook it over high heat until the liquid gets reduce to 1/2 cup. Add yogurt, mix it constantly with a wire whisk.
5. Take a small bowl, beat egg in it and then mix some hot liquid In it to warm it. Then add the egg to the hot liquid. Cook it and mix it constantly until the sauce gets thickened for about 2 to 3 minutes.
6. Take a warm plate, put the sauce into it with a spoon. Now arrange the fish slices and the zucchini wedges on the sauce.
Number of servings- 4
Roast Monk Fish
Ingredients
1. Monk fish tail (2lb)
2. extra virgin olive oil
3. butter
4. finely chopped shallots (2)
5. roughly chopped Bunc dill (1large)
6. roughly chopped Bunc chervil (1small)
7. salt and freshly ground black pepper (to taste)
8. Pancetta, thinly sliced (175g about 6oz)
9. chopped parsley (2tsp)
Method of preparation:-
1. First heat the oven to 180 degrees C. While taking fish from the fishmonger ask him to remove the cartilaginous bone but leave 2†attached to the flesh at the end of the tail.
2. Take a sheet of kitchen foil and lay it on the flat surface and then dribble a little olive oil over it. Rub the oil all over the sheet with your fingers. Now lay down the slices of pancetta, slightly overlapping and then lay the monk fish on the pancetta.
3. To make the herb mix, take green herbs, blanch, drain and refresh them. Take some butter and sweat down the shallots in the butter and then put in the food processor with dill, parsley and chervil.
4. Mix them together and then spread the paste along the length of the tail. Now meet the two halves of the tail together to sandwich the herbs. Bring up the sides of the pancetta around the fish.
5. Wrap the foil tightly around the fish and then place it in the oven to bake for about 15 to 20 minutes or until the fish gets firm to touch.