Roasted Monkfish With Balsamic Vinegar And Shallots Recipes

ROASTED MONKFISH WITH BALSAMIC VINEGAR AND SHALLOTS

Steps:

• Preheat oven to 425 degrees F.
• In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total.
• Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter.
• Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots have softened, 3-4 minutes.
• Slice the fillet into 1" pieces. Pour the sauce on top and garnish with the parsley. Serve immediately.

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES

Steps:

• Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
• Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
• Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.

ROASTED MONKFISH WITH HERBS AND PROSCIUTTO

Steps:

• Saute onion in 2 T of the olive oil until soft. When soft add in the fresh herbs and saute until wilted.
• Meanwhile Preheat oven to 190°C Rinse fish and pat dry. I then "butterflied" the fish the best I could to make it a bit flatter.
• Season fish with salt and pep.
• Lay the prosciutto slices vertically and slightly overlapping on a roasting tin, then put one of the monkfish fillets across, cut side up. Arrange the peppers and the herb mix on top of the fish. Then put the other fillet on top (cut side down), to make a parcel. Wrap the prosciutto around the fish, covering it completely.
• Drizzle with olive oil and bake for 30 minutes.

MAGNIFICENT ROASTED MONKFISH

Steps:

• Preheat oven to 400*.
• In a food processor put the sun dried tomatoes with half their oil,and the basil leaves and blend until smooth.Add the remaining sun dried oil whil blending.
• You will need 4 A4 size pieces of greaseproof paper.Lay 4 slices of parma ham snuggly next to each other on each piece paper.
• Divide your paste into 4, smearing over the ham. Then place the fish at one end,season and using the greaseproof paper, fold and roll up.
• Remove paper and carefully move to an oiled baking dish.
• Bake in the oven for 20 minutes.

ROASTED MONKFISH

Steps:

• Heat oven 400.
• Drain tomatoes, reserving oil.
• Puree the tomatoes with half of the oil (reserving oil for another use, if desired) with the basil.
• Season.
• Lay 2 slices of prosciutto on a counter, overlapping slightly.
• Top at one end with a monkfish strip.
• Top monkfish with 1/4 of the tomato mix.
• Roll up, tucking in prosciutto.
• Repeat with the remaining ingredients.
• Place on a sprayed rack over a baking sheet.
• Bake 20-25 minutes.
• WOW!