Grilled Monkfish Brochettes With Orange Butter Sauce Recipes

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GRILLED STRIPED BASS WITH ORANGE-SAFFRON BUTTER



Grilled Striped Bass with Orange-Saffron Butter image

Provided by Cheryl Alters Jamison

Categories     Citrus     Fish     Backyard BBQ     Dinner     Orange     Seafood     Bass     Saffron     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup (1 stick) butter, room temperature
3 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon Champagne vinegar or white wine vinegar
Large pinch of saffron threads
Coarse kosher salt or coarse sea salt
6 whole farm-raised striped bass or trout (about 1 pound each), gutted, cleaned, top fin cut off
2 large oranges; 1 juiced, 1 halved, then thinly sliced
Nonstick vegetable oil spray

Steps:

  • Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend. Season butter to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
  • Using small sharp knife, cut diagonal slits on both sides of fish at 1-inch intervals. Arrange fish on rimmed baking sheet. Sprinkle fresh orange juice and salt into slits and cavities of fish. Fill cavities with orange slices (about 3 per fish). Cover loosely and let stand at room temperature at least 30 minutes and up to 1 hour.
  • Spray grill racks and fish generously with nonstick spray. Prepare barbecue (medium-high heat). Place saucepan with orange-saffron butter at edge of grill to warm through, stirring occasionally. Arrange fish on barbecue. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Serve with warm seasoned butter.

GRILLED MONKFISH BROCHETTES WITH ORANGE-BUTTER SAUCE



Grilled Monkfish Brochettes With Orange-Butter Sauce image

Provided by Bryan Miller

Categories     dinner, easy, quick, main course

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 1/4 pounds monkfish filets, cut into 1-by-2-inch pieces
1 yellow bell pepper
1 red bell pepper
2 small ripe tomatoes, peeled and seeded
2 cups fresh orange juice
1/2 cup chopped scallions (including green part), diced
Salt and freshly ground black pepper
6 tablespoons sweet butter
2 tablespoons vegetable oil
2 tablespoons chopped fresh cilantro

Steps:

  • Place 6 pieces of monkfish on a skewer, alternating with slices of red and yellow bell peppers. Continue until all fish and peppers are used. Set aside.
  • Dice the tomatoes. You should have about 3/4 cup. In a saucepan, combine the orange juice, scallions, salt and pepper. Reduce by half over the grill, about 10 minutes. Add the butter, tomatoes, salt and pepper. Mix well. When the butter is melted, set aside in a warm spot while you cook the brochettes.
  • Coat the brochettes with oil and place them over the grill. Cook until done, about 15 minutes, turning occasionally. Place brochettes on serving plates, pour the sauce over them and garnish with fresh cilantro.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 846 milligrams, Sugar 9 grams, TransFat 1 gram

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