Monkfish is one of those things I mean to try, but haven't got around to it. Here are a couple
recipes I saved for "one of these days":
Monkfish is supposedly "poor man's lobster"...REC within...
Le Cordon Bleu at Home has a few recipes that I haven't tried...one looks promising.
Monkfish in White Wine Cream Sauce with Vegetables
Vegetable Garnish-
6 oz. carrots
6 oz. turnips
6 oz. green beans
salt
6 oz. shelled green peas
24 peeled pearl onions
4 Tbsp. unsalted butter
Freshly ground black pepper
6 oz. button, or quartered large mushrooms
2-1/2 pounds monkfish fillets
6 Tbsp. unsalted butter
1 lg. shallot, chopped fine
5 Tbsp. flour
1 cup dry white wine
1 bouquet garni (leek leaves, celery, bay leaf, thyme)
Salt and freshly ground black pepper
2 egg yolks
1 cup heavy cream
Chervil or parsley (flat leaved) for garnish
Prep the veggie garnish: Cut carrots and turnips into sticks (batonets) 1-1/2 inches long by 1/4 inch wide; set aside. Cut green beans in lengths to match, and cook in salted boiling water just until crisp tender (10 min.), then rinse in cold water. Set aside. Cook peas and onions in boiling water for 8 minutes, drain, and rinse under cold running water, and set aside.
Heat 2 Tbsp. butter in a skillet over medium heat and cook carrots for 8-10 minutes, then add turnips and cook 3 minutes more. Season to taste with salt and pepper and stir in beans, onions and peas. Set aside, covered, to keep warm. Heat remaining 2 Tbsp. butter in another skillet ofer high heat and saute mushrooms until all moisture has evaporated. Set aside with other vegetables.
Cut the monkfish into 2 inch blocks. Heat 2 Tbsp. butter over high heat. Add fish and sauté until golden brown on both sides. Remove to a platter with a slotted spoon. Cover and keep warm. Quickly reduce heat to medium and add remaining butter to pan. Add shallots and cook until soft, but not colored. Stir in flour, and cook for 2 minutes, but do not allow flour to brown at all. Add the wine and bring to a boil. Return the fish to the pan, along with any accumulated juices. Add the bouquet garni and enough water to come level with the fish in the pan. Season with salt and pepper, reduce heat and simmer gently 10 minutes to infuse the flavors into the fish and the sauce. Remove the fish, and continue cooking the sauce over very low heat another 20 minutes to mellow the acidity of the wine. Remove the bouquet garni.
Whisk the egg yolks with the cream in a small bowl. Add a small amount of the hot sauce to the egg-cream mixture and whisk until smooth. Remove the sauce from heat and whisk small amounts of the tempered egg-cream mixture into the sauce until totally incorporated. Return to very low heat and cook until thickened, but do NOT allow to boil. Add fish and vegetables to thickened sauce to reheat. Transfer to a deep dish for serving. Garnish with fresh chervil or parsley leaves. Serves 6.
Paraphrased from Le Cordon Bleu at Home
glennis no ca
http://www.finerkitchens.com/swap/forum1/145163_Monkfish_is_supposedly_poor_mans_lobsterREC_within
monkfish with ratatouille
SELF | February 2008
Dont worry if the fat seems a bit high—it's mostly the heart-healthy kind from the fish.
Makes 4 servings
Georgia Downard
1 pound eggplant, cut into 1-inch cubes (3 cups)
1 medium-large zucchini, cut into 1-inch pieces (2 cups)
1 large bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 onion, cut into 1-inch pieces
4 teaspoon olive oil, divided
2 tablespoon finely chopped fresh thyme (or 1 teaspoon dried)
Vegetable oil cooking spray
1 tablespoon finely chopped garlic
1 jar (14 ounces) prepared marinara sauce
4 monkfish fillets (about 6 ounces each)
3 tablespoon finely chopped fresh basil (plus leaves for garnish)
2 tablespoon drained capers
Heat oven to 450°F. Toss eggplant, zucchini, bell pepper and onion with 2 teaspoon oil in a bowl. Add thyme; season with salt and pepper and toss again. Coat a shallow baking pan with cooking spray. Arrange vegetables on pan and roast until tender, about 20 minutes. Stir in garlic and marinara. Cover loosely with foil and roast 10 minutes more. Remove pan from oven. Stir in chopped basil. Rub fillets with remaining 2 teaspoon oil; season with salt and pepper. Nestle fish in vegetables; cover loosely with foil. Bake until fish is just cooked through, about 10 minutes. Top with basil leaves and capers.
Nutritional analysis per serving: 286 calories, 9.9 g fat (1.7 g saturated), 21 g carbs, 6 g fiber, 28.6 g protein
http://www.epicurious.com/recipes/food/views/241466?mbid=rfv2w022708
