Monkfish With Lemon Butter Sauce Recipes

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MONKFISH IN LEMON BUTTER WINE SAUCE



Monkfish in Lemon Butter Wine Sauce image

Very Simple Monkfish Recipe. I had something similar in Venice Italy. I have been searching forever for a monkfish recipe with no luck. In fact I became rather intimidated as most sites I found info on said Monkfish was difficult to prepare. So I made this one up Myself. My Husband & children loved it. The cooking and ingredient quantities are estimated as I just threw everything together & this was the 1st time I made this.

Provided by lbyrne

Categories     Very Low Carbs

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs monkfish fillets (2 filets about 1-inch to 1 1/2' thick)
3/4 cup butter
3 tablespoons white wine
2 teaspoons lemon juice
1/2 teaspoon parsley
1/4 teaspoon white pepper
1/4 teaspoon salt

Steps:

  • Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
  • Place Monkfish Fillets in pan & season with salt & pepper.
  • Slice sticks of butter in 1/8" pieces & lay on top of fish.
  • Sprinkle lemon & wine over fish.
  • Sprinkle fish with parsley.
  • Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.

MONKFISH WITH LEMON DRESSING



Monkfish with lemon dressing image

Raymond Blanc's monkfish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water if you prefer

Provided by Raymond Blanc

Categories     Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 15

4 boneless monkfish medallions, about 140g/5oz each
1 stalk lemongrass , bashed and finely chopped
4 lime leaves , chopped
1 tsp lemon thyme leaves
5 tbsp extra-virgin olive oil , plus extra for frying
handful wild rocket leaves, to serve
strips of zest from 2 lemons , pith removed
25g caster sugar
6 tbsp extra-virgin olive oil
2 tsp lemon juice
½ tsp coriander seeds, toasted, then ground
½ tsp black onion seeds
2 tbsp currants
4 tbsp whole blanched almonds
2 tbsp roughly chopped coriander

Steps:

  • Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
  • Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
  • About 20 mins before you're ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.

Nutrition Facts : Calories 467 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 0.07 milligram of sodium

MONKFISH WITH LEMON



Monkfish With Lemon image

Make and share this Monkfish With Lemon recipe from Food.com.

Provided by Barb G.

Categories     Citrus

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 lb monk fish
4 tablespoons butter
1 lemon, juice of
3/4 cup flour
salt and pepper
1/2 cup white wine (optional)
1 tablespoon fresh parsley, chopped
3 tablespoons butter

Steps:

  • Cut monkfish into 8 pieces.
  • Dredge in flour seasoned with salt and pepper.
  • Heat skillet over medium heat; add 4 tablespoons butter.
  • Sauté fish in melted 1 minute on each side, till nicely browned.
  • Remove from skillet.
  • Add wine, lemon and parsley to skillet and reduce by half.
  • Add 3 tablespoons butter to lemon mixture, shake skillet.
  • Serve over fish.

MONKFISH WITH LEMON & PARSLEY SAUCE



Monkfish With Lemon & Parsley Sauce image

Make and share this Monkfish With Lemon & Parsley Sauce recipe from Food.com.

Provided by Dancer

Categories     Lemon

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb monkfish, skinned and trimmed
2 tablespoons all-purpose flour
salt & freshly ground black pepper
1 tablespoon olive oil
1 large shallot, minced
1 cup dry white wine
3 tablespoons fresh lemon juice
1/4 cup reduced-fat sour cream
1/4 cup finely chopped fresh parsley
1/4 teaspoon freshly grated lemon, zest of
lemon wedge (to garnish)
parsley sprig (to garnish)

Steps:

  • Slice monkfish into 1/2-inch-thick slices.
  • With the side of a chef's knife, flatten each piece to about 1/4 inch thick.
  • Place flour in a shallow pan.
  • Season fish with salt and pepper; dredge lightly in flour.
  • Discard any remaining flour.
  • In a large skillet, heat 1/2 tablespoon oil over medium-high heat.
  • Add fish and cook until golden outside and opaque inside, 2 to 3 minutes per side.
  • Transfer to a plate and tent with foil to keep warm.
  • Add remaining 1/2 tablespoon oil to the skillet.
  • Add shallot and cook, stirring, until softened, about 1 minute.
  • Add wine and lemon juice.
  • Bring to a boil, scraping up any browned bits.
  • Cook until liquid is reduced by half, about 4 minutes.
  • Remove from heat and whisk in sour cream, chopped parsley, lemon zest and any accumulated juices from the fish.
  • Gently heat through.
  • Season with salt and pepper.
  • Arrange monkfish on plates and spoon sauce over.
  • Garnish with lemon wedges and parsley sprigs and serve.

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