Herb Crusted Monkfish With Zucchini Salsa Recipe Epicuriouscom
MONKFISH WITH RATATOUILLE
Provided by Georgia Downard
Categories Fish Tomato Roast Low Cal High Fiber Dinner Basil Eggplant Zucchini Winter Healthy Capers Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 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.
HALIBUT WITH ZUCCHINI SALSA VERDE
Provided by Ian Knauer
Categories Low Cal Dinner Halibut Zucchini Summer Healthy Jalapeño Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
- Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
- Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
- Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.
MONKFISH IN HERBES DE PROVENCE MARINADE
Provided by Food Network
Time 1h17m
Yield 8 skewers
Number Of Ingredients 8
Steps:
- Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour.
- Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill.
- Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.
HERB-CRUSTED FISH
Fresh herbs with a touch of lemon zest and you have a gorgeous meal. Serve with your favourite rice pilaf and a green salad. Use your favourite fish fillet.
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place the bread crumbs in a shallow dish.
- On a cutting board place the herbs, garlic, lemon zest, and a little salt.
- Finely chop all together.
- Add the herb mixture to the bread crumbs.
- Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
- Brush baking pan with oil.
- Place the fillets, crumb side up.
- Bake in oven for 12-15 minutes or until fish is done and flaky.
GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA
Categories Fish Tomato Broil Low/No Sugar Backyard BBQ Basil Summer Grill Grill/Barbecue Swordfish Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
- Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.
MONKFISH SAGANAKI
Provided by Milos Athens
Categories Fish Sauté Quick & Easy Feta Fennel Hot Pepper White Wine Summer Gourmet Athens Greece
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cut stalks from fennel bulb and reserve 4 fronds for garnish, then discard stalks. Halve bulb lengthwise, core, and thinly slice crosswise.
- Sauté fennel, chile, and scallions in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until fennel begins to soften, 4 to 5 minutes. Add wine and bring to a boil.
- Season fish with salt and pepper and add to fennel mixture. Cook, covered, over high heat until fish is just cooked through, 5 to 6 minutes. Remove lid and sprinkle feta over fish and cooking liquid, then cook, swirling skillet frequently, just until cheese is melted and sauce is creamy, 1 to 2 minutes (do not let boil). Serve fish immediately, with sauce spooned over it. Garnish with fennel fronds.
ROAST MONKFISH WITH MEAT SAUCE
I used to make an understated but impressive dish of monkfish with a meat sauce that was simple in appearance but tiresome in preparation, because the sauce was a reduction that began with meat bones, continued with roasted vegetables, and required four or five steps over a two-day period. The result was delicious, but so ordinary looking that only the best-trained palates ever picked up on how complex it was. Now I make the same sauce with pan-roasted vegetables, a simple combination of onion, carrot, and celery, darkly browned in a little bit of butter, and a can of beef stock. It takes a half hour or less, and although it doesn't have the richness of my original work of art, no one to whom I served both could tell the difference with certainty.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500°F or as close to that as it will get. It's best to remove the thin membrane clinging to the monkfish before cooking. Just pull and tug on it while cutting through it with a paring knife and it will come off; you don't have to be too compulsive about this task, but try to get most of it off.
- Put a cast-iron or other ovenproof skillet or roasting pan in the oven while it is heating. Put half the butter in a small saucepan and turn the heat to medium-high. Add the carrot and celery and stir; a minute later, add the onion. Cook, stirring occasionally, until the vegetables brown-be careful not to let them burn-less than 10 minutes. Stir in the tomato paste if you're using it, then the broth or stock. Bring to a boil, then adjust the heat so the mixture simmers for about 10 minutes.
- Strain the broth, pressing on the vegetables to extract their liquid. Return to medium-high heat and bring to a boil; let boil until reduced by about three-quarters, or until less than 1/2 cup of thick liquid remains. Season the fish with salt and pepper.
- Meanwhile, once you've strained the broth and begun reducing it, carefully remove the hot pan from the oven and add the olive oil to it; swirl to coat the bottom of the pan. Add the fish and roast for 5 minutes. Remove from the oven and carefully pour the liquid that has accumulated around the fish into the simmering sauce; once again, bring it to a boil and reduce until thick, syrupy, and about 1/2 cup. Turn the fish and roast it for another 5 minutes, or until a thin-bladed knife inserted into its thickest part meets little resistance.
- Stir the remaining butter into the sauce, then serve the fish with the sauce spooned over it.
- Roast Monkfish with Asian Meat Sauce: To season the stock with Asian aromatic vegetables rather than traditional European ones, substitute 10 slices peeled fresh ginger, a lemongrass stalk, and 5 scallions for the carrot, celery, and onion. Omit the tomato paste.
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