Herb Crusted Monkfish With Zucchini Salsa Recipes

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

GRILLED MONKFISH WITH FRESH SALSA

Steps:

• In a medium bowl, mix together the tomatoes, shallots, jalapeno, garlic, lime juice, cilantro and 1/4 teaspoon of salt. Set aside to let the flavors come together.
• Remove the dark membrane from the monk fish using a sharp knife. Place the fish in a glass dish and pour a splash of olive oil turning fish to coat.
• In a small bowl mix together cumin, chili powder, paprika and salt. Sprinkle over both sides of the fish and rub. Refrigerate for 30 minutes to 2 hours.
• Grill fish over medium-high heat, 5 to 7 minutes per side, depending on the thickness of the fish. Turn only once. Let the fish rest for 5 minutes, top with salsa and serve.

MONKFISH ENCRUSTED WITH PISTACHIOS

Steps:

• Preheat oven to 350 degrees. In a food processor, grind pistachios until very fine (but not a paste). Set aside.
• Slice monkfish into 4 servings of approximately equal size (about 5 ounces each) and flatten each lightly between 2 sheets of wax paper or plastic wrap. Set aside.
• In a large oven-proof skillet, heat clarified butter. Meanwhile, season monkfish with salt and pepper. Dip each piece in the beaten egg and dredge, on one side only, in pistachios.
• Saute fish, pistachio side down, in the butter 10 seconds. Turn over carefully and cook 10 seconds more. Place skillet with monkfish into oven and bake 10 minutes. Remove and serve.

MONKFISH WITH ZUCCHINI SLICES AND SAUCE

Steps:

• Rinse zucchini. Microplane one in oblique slices and dice the other. Brush the zucchini slices with lemon olive oil and lay next to each other on a baking sheet. Peel and chop garlic. Toss the chopped zucchini and garlic in remaining lemon olive oil and season with salt, pepper and thyme.
• Chill slightly, puree and then fold in the crème fraiche. Cut the fish into 4 pieces, brush with lemon juice and let stand for 10 minutes. Meanwhile, lightly salt the zucchini slices and bake until golden brown about 10 minutes in a preheated oven (220°C, approximately 425°F).
• Pat the fish dry and cook in butter on both sides. Serve on slices of zucchini, garnished with herbs. Serve the zucchini sauce lukewarm and separately.

HERB CRUSTED MONKFISH WITH ZUCCHINI SALSA

Steps:

• Method:
• To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
• To make the salsa, simply combine all ingredients gently together.
• Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
• To serve:
• Serve the fish with the zucchini salsa over the top and a fresh potato salad.

ZUCCHINI SALSA

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

HERB CRUSTED MONKFISH WITH ZUCCHINI SALSA RECIPE | EPICURIOUS.COM

Steps:

• Method:
• To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
• To make the salsa, simply combine all ingredients gently together.
• Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
• To serve:
• Serve the fish with the zucchini salsa over the top and a fresh potato salad.