Monkfish With Wine Sauce And Mushrooms Recipes

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MONKFISH FILLETS DIJON STYLE



Monkfish Fillets Dijon Style image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
4 skinless, boneless monkfish fillets, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons Dijon-style mustard
1/4 cup finely chopped onions
1 teaspoon finely minced garlic
1/3 cup dry white wine
1/2 pound small mushrooms
1 tablespoon butter
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees.
  • Select a baking dish large enough to hold the monkfish fillets in one layer without crowding. Pour olive oil over the bottom. Turn the fillets in the oil to coat well all over. Sprinkle with salt and pepper. Brush the fillets with mustard. Scatter onions and garlic around the fillets.
  • Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.
  • Place the baking dish in the oven and bake 15 minutes. Baste the fillets and return to the oven. Continue baking about 5 minutes. Swirl the butter in the sauce. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 3 grams, Sodium 644 milligrams, Sugar 2 grams, TransFat 0 grams

PAN-ROASTED MONKFISH WITH WILD MUSHROOM STUFFED YUKON GOLD POTATOES, SAUTEED SPINACH AND RED WINE SAUCE



Pan-Roasted Monkfish with Wild Mushroom Stuffed Yukon Gold Potatoes, Sauteed Spinach and Red Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 1h59m

Yield 2 servings

Number Of Ingredients 22

Four 3-ounce pieces monkfish, with bone
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped fresh thyme
1 orange, zested
1 tablespoon olive oil, plus 4 tablespoons for browning fish
1 cup red wine
2 tablespoons unsalted butter
1 clove garlic, chopped
8 ounces wild mushrooms, chopped
2 medium Yukon gold potatoes, about 3 ounces each
Salt and pepper
2 cups red wine
1 tablespoon balsamic vinegar
1 tablespoon chopped shallots
1 bay leaf
1/4 cup reduced veal stock
1 tablespoon cold butter
Salt and pepper
1 bunch spinach
1 teaspoon olive oil
Salt and pepper

Steps:

  • In a small bowl, combine salt, pepper, thyme, orange zest, and olive oil. Add red wine and mix well. Place in plastic bag with monkfish, seal and marinate in the refrigerator for 24 hours.
  • Preheat the oven to 350 degrees F. Heat the butter in a nonstick pan. Add the garlic and saute in butter until lightly golden. Add mushrooms and cook until the water has evaporated. Season with salt and pepper and cool.
  • With an apple corer, make a hole lengthwise through the potato saving the core. Fill the potato with enough mushroom filling to pack the inside of the potato. Cut the ends of the cores off and use as caps to seal off the ends of the potato. Rub olive oil, salt and pepper on the potatoes. Wrap in foil and bake for 45 minutes.
  • Prepare sauce by reducing red wine, balsamic vinegar, shallots, and bay leaf until lightly thickened. Add the veal stock and bring to a simmer. Strain, whisk in cold butter and season with salt and pepper.
  • Remove fish from the marinade. Pat dry and season with salt. In a large skillet, heat 4 tablespoons olive oil until very hot over high heat. Add fish and brown on all sides. Finish cooking in the oven until fish is cooked through, about 8 to 10 minutes
  • Saute spinach with olive oil in a large pan until wilted and season with salt and pepper.
  • Place the spinach in piles in the center of 2 large plates. Place the fish around the spinach at the12 and 6 o'clock positions. Cut potatoes on the bias trimming the ends to lay flat and place at 9 and 3 o'clock positions. Pour the wine sauce over the fish and serve.

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