Roasted Monkfish With Tomato Mushroom And Cream Sauce Recipes

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MONKFISH IN TOMATO-GARLIC SAUCE



Monkfish in Tomato-Garlic Sauce image

This sweet lobster-like fish is delicious with this garlicky tomato sauce and a cold glass of white wine. Compliments of F & W magazine.

Provided by Judith N.

Categories     Very Low Carbs

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil, plus
3 tablespoons extra virgin olive oil
2 heads garlic, plus
4 large garlic cloves, peeled and sliced very thin
1 tablespoon paprika
1 cup canned crushed tomatoes
2 cups water
salt & freshly ground black pepper, to taste
8 (6 ounce) monkfish fillets, cleaned, about 2-inch thick

Steps:

  • Preheat oven to 400 degrees. In a Lg. skillet, warm 1/4 cup of olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden brown, about 15 minutes. Remove about 1/4 cup of garlic slices and reserve. Add paprika to remaining garlic in skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce reduces to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
  • In a very Lg. skillet, heat the remaining 3 Tbls of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn, transfer to the oven and roast until just cooked though, 15 minutes.
  • Transfer fish to a Lg, warmed platter. Pour any juices from the skillet into the sauce and simmer 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve immediately.

Nutrition Facts : Calories 269.6, Fat 14.6, SaturatedFat 2.2, Cholesterol 42.5, Sodium 106, Carbohydrate 8.1, Fiber 1.1, Sugar 1.5, Protein 26.1

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  • Heat the oven to 450°. In an ovenproof pot, heat the oil over moderately high heat. Add the mushrooms and cook until starting to brown, about 3 minutes. Add the scallion bulbs, garlic, and 1/4 teaspoon each of the salt and pepper. Cook until the scallions start to soften, about 4 minutes.
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