Oven Roasted Monkfish With Clams And Merguez Sausage Recipes

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MONKFISH ROASTED WITH HERBS AND OLIVES



Monkfish Roasted With Herbs and Olives image

Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds monkfish fillet, preferably in 1 or 2 large pieces (or use halibut, swordfish, grouper, sea bass or snapper)
Salt and pepper
Thyme sprigs
Rosemary sprigs
A few fresh bay leaves (optional)
Extra-virgin olive oil
1 small lemon, thinly sliced
12 whole black or green olives, pitted if desired
1/4 cup pitted black olives, such as niçoise, Gaeta or kalamata
1 small garlic clove, peeled and minced

Steps:

  • Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
  • Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
  • Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
  • Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
  • Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.

ROASTED MONKFISH



Roasted Monkfish image

Moderately firm-textured monkfish is just sturdy enough to stand up to a very hot oven. Other fish, such as mahi mahi, halibut, and grouper, can be used here too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5

1 tablespoon extra-virgin olive oil
1 1/2 pounds monkfish, cut into 4 pieces
1/4 cup dry white wine or dry vermouth
2 cups Chunky Cipolline Tomato Compote
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees.
  • Heat the oil in a skillet over high heat until hot but not smoking. Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes. Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
  • Transfer the fish to a warm plate and set aside. Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan. Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
  • Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.

MONKFISH CRAZY WATER STYLE



Monkfish Crazy Water Style image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 pounds monkfish fillet, skin removed and cut into chunks
Salt
Freshly ground white pepper
1 bottle dry white wine
4 cloves garlic, sliced
20 white pearl onions, peeled
Olive oil
2 heads fennel, fronds removed, bulbs thinly sliced
1 pound fresh bay scallops
10 cherry tomatoes
1 bunch marjoram, picked leaves, roughly chopped

Steps:

  • Begin by seasoning the monkfish chunks with salt and pepper. Pour the bottle of white wine into a large pot and cook over medium heat until the alcohol is cooked out. Turn the heat to medium-low, and add the sliced garlic. In a medium sized pan over high heat, saute the pearl onions in a small amount of olive oil until they begin to brown. Add these to the wine pot. Next, saute the sliced fennel over high heat with some olive oil until they brown, add these to the wine pot. Wait for the onions and fennel to become soft. In a medium pan over high heat, saute the monkfish chunks with olive oil until they begin to brown as well, add these to the wine pot. Repeat the same process with the bay scallops and add them to the wine pot. While all ingredients are in the wine pot, add salt and pepper, to taste. Finally add the tomatoes and marjoram to the pot and cover for 2 minutes.

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