Monkfish Medallions With Tomato And Lemon Recipes

MONKFISH MEDALLIONS WITH TOMATO AND LEMON

Steps:

• Season the monkfish medallions with 1/2 teaspoon thyme, salt and pepper.
• In a small heavy skillet heat 1 tablespoon of the butter over moderate-high heat until the foam subsides and in it sauté the monkfish medallions, turning once, for 10 minutes or until cooked through. Remove from the heat and tent with foil to keep warm.
• In the skillet add the remaining butter and cook the garlic over moderate-low heat, stirring, and add the tomato, lemon juice, and the remaining 1/4 teaspoon thyme and cook, stirring frequently, for 5 minutes. Add the red pepper flakes, if desired.
• Stir in any juices that have accumulated around the medallions, the parsley, salt and pepper to taste.
• Arrange the medallions on heated plates and spoon over the sauce.

MONKFISH WITH TOMATOES AND OLIVE OIL

Steps:

• Slice monkfish into medallions about one-inch thick. Place in a dish, sprinkle with lemon juice and season with salt and pepper.
• Heat one tablespoon of oil in heavy skillet, add bread crumbs and saute until they are golden. Remove from pan and wipe out pan.
• Heat another two tablespoons of the olive oil in the skillet. Add onion and saute over medium heat until tender. Add garlic and saute briefly, then add tomatoes. Stir tomatoes in with other ingredients for a minute or two, just enough to warm them without cooking them through. Remove vegetables from pan.
• Add one more tablespoon of the oil to pan and cook the monkfish over medium heat, about three minutes on each side, until just cooked through. The monkfish will probably not take on any color. Arrange monkfish medallions on a warm platter or on individual plates.
• Return tomato mixture to skillet, add remaining two tablespoons of oil, stir, season with salt and pepper and add basil. Pour this mixture around the medallions of fish. Sprinkle the fish with the bread crumbs and serve.

MONKFISH WITH CAPER BUTTER

Steps:

• Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.
• Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
• Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.
• Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.

MEDALLIONS OF MONKFISH

Steps:

• Place raisins in a bowl, add water and allow to soak for 30 minutes. Lightly toast nuts and set aside.
• Trim monkfish of any membrane and discolored spots and slice into medallions about 1/2 inch thick. Dust medallions lightly with flour.
• Heat corn oil in a large skillet. Fry fish over medium-high heat until just golden, 3 to 4 minutes on each side. Drain on absorbent paper and season lightly with salt.
• In a clean skillet, heat olive oil. Saute onions over medium heat until golden. Add rosemary, bay leaves and salt and pepper to taste. Stir in vinegar, wine and stock. Simmer for 10 minutes, until liquid remaining in pan just moistens onions. Drain raisins and add them along with nuts, lemon peel and sugar. Simmer briefly, then remove bay leaves.
• Arrange a layer of half the monkfish in a serving dish and spread half the onion mixture over fish. Repeat with another layer of fish and then the remaining onions. Allow to marinate at room temperature for 2 hours before serving.