monkfish

Whole Roasted Monkfish Tail With Vietnamese Marinade

tbsp Vietnamese marinade ((see below))

spring onions (finely sliced)

coriander (leaves only)

basil (Thai basil) (leaves only)

peanuts (chopped (optional))

lime

garlic

coriander

kaffir lime leaves

thumb-sized piece of fresh ginger (peeled)

birdseye chilli (roughly chopped)

lemongrass

Thai fish sauce ((nam pla))

limes (juice)

ml extra virgin olive oil

Whole roasted monkfish tail with Vietnamese marinade

Make the marinade. Put all the ingredients into a food processor or blender and blitz until as smooth as possible. Don’t worry if it looks a little ‘bitty’, as it will soften down during the cooking process.

Preheat the oven to 160°C fan/180°C/350°F/gas mark 4. Line a roasting pan, large enough to hold the monkfish tail, with greaseproof paper.

Spread two tablespoons of the marinade across the greaseproof paper and place the monkfish tail on top. Make sure the meat of the butterflied monkfish is opened out and spread the remaining marinade over the fish. If you are using a different fish you may need more or less marinade – just make sure the fish is well covered.

Sprinkle with half the spring onion and roast in the hot oven for 20 minutes. When the fish is cooked, the meat will start to peel away from the backbone.

Transfer to a serving plate and pour the cooking juices over the fish.

Garnish with the remaining spring onion, coriander, basil and peanuts (if using). Serve with lime wedges on the side.

Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking.

Seafood Paella

stock, half chicken and half seafood or shrimp

saffron threads

monkfish medallions,

extra virgin olive oil

Salt and black pepper

onion, chopped

garlic cloves, chopped

short-grain rice,

green peas

red bell

green bell

shrimp,

mussels

scallions

Place stock in saucepan and bring to a simmer. Remove from heat and add saffron. Set aside. Rub monkfish with 1/2 tablespoon olive oil and season with salt and pepper. Set aside.

Preheat oven to 400 degrees. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans. Add onion and garlic and cook over low heat until soft. Add chorizo and saute briefly. Add rice and stir to coat.

Add stock and stir. Simmer 10 minutes. Check seasoning, adding salt and pepper if necessary. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel. Place shrimp and monkfish around pan; add mussels, hinge-side down.

Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes. Discard any unopened mussels. Remove from oven, cover loosely with foil and set aside 10 minutes. Scatter scallions on top and serve.

Recipe video above. With sweet, meaty lobster-like flesh, monkfish is affectionately known as &quot;poor man&#039;s lobster&quot;. But there&#039;s certainly nothing &quot;poor&quot; about this dish!If you&#039;re new to cooking Monkfish, this is a good recipe to try because it&#039;s easy and really showcases how good monkfish is, and why it&#039;s a firm favourite with fine dining restaurants. Allow around 150 - 180g / 5 - 6oz monkfish per serving.

Poor Man's Lobster - Monkfish with Herb Browned Butter

monkfish fillets (, skinless and boneless (Note 1))

tbsp extra virgin olive oil

tsp salt

tsp black pepper (, finely ground)

unsalted butter

garlic (, smashed (Note 2))

thyme

tsp parsley (, finely chopped)

tsp chives (, finely chopped)

chervil (, finely chopped)

Cut fillets: Cut each monkfish into 3 or 4 even size pieces. (Note 1)

Season: Sprinkle both sides of fish with salt and pepper.

Rack for resting: Place a rack over a tray (optional, for resting fish, Note 5)

Heat oil: Heat oil in non stick pan over medium heat (medium high for weak stoves).

Sear first side, then turn: Place thick pieces of fish in the pan first. Leave for 1 minute then add the thinner pieces. (Note 4). Cook for a further 2 minutes, then turn fish.

Add butter &amp; baste: Add butter, then when it starts melting, add garlic and thyme. When the butter starts foaming, tilt the pan and start spooning the butter over the fish. Do this for 2 minutes or until the internal temperature is 55°C/131°F (Note 6), or the flesh flakes easily. Butter will begin to smell nutty - it&#039;s now brown butter!

Rest: Transfer fish onto the rack and rest for 3 minutes.

Add herbs: Add herbs into butter, then serve the Herb Brown Butter with monkfish.

Cooking monkfish (Note 2):

Slice monkfish into 2.5cm / 1&quot; pieces. Place on pea puree, then drizzle with Herb Brown Butter. Optional garnish with any combination of dill, parsley, chervil.

Optional plating up, fine dining style!

Sri Lankan-style monkfish curry

turmeric

limes

brown rice

coconut milk

onions

ginger

green chillies

ripe medium tomatoes, on the vine

groundnut oil

curry leaves

cardamom pods

brown mustard seeds

cumin seeds

fenugreek seeds

tamarind paste tamarind syrup

This recipe incorporates the components of a bouillabaisse into a risotto. The broth used to gradually soften the rice is seasoned with saffron, fennel and garlic, as it would be for the Marseillaise fish stew. The garlic mayonnaise, aioli, adds a finishing touch of sleek richness. As for the specifics of the seafood, I’ve used mussels, scallops, monkfish and shrimp, the last added at the very end to avoid overcooking. In place of monkfish you might consider halibut, tilefish or Alaskan black cod; clams could replace the mussels, and chunks of lobster could also be added. But salmon does not belong in this crowd.

Risotto Marseille-Style

dry white wine

fish stock

lemon juice

Salt

garlic cloves, minced (about 2 1/2 teaspoons)

Espelette pepper

mayonnaise, homemade

olive oil

fennel bulb

Arborio rice

tomato paste

monkfish,

sea scallops,

Place 1/2 cup wine in a 2-quart saucepan, add the mussels, bring to a simmer and cover, leaving the lid slightly ajar. Steam the mussels until they open, about 4 minutes. Remove the mussels with a slotted spoon to a bowl. Add the fish stock and saffron to the mussel liquid in the saucepan and bring to a simmer. Stir in 1 tablespoon lemon juice, season with salt, remove from heat and set aside. Shuck the mussels and place meat in a dish, covered. Discard the shells.

Mix 3/4 teaspoon garlic, the remaining tablespoon lemon juice and 1/2 teaspoon of the Espelette pepper into the mayonnaise. Set aside.

Heat the oil on medium in a 4-quart sauté pan. Add the remaining 1 1/2 teaspoons garlic and the fennel to the pan and cook on medium-low until the fennel is soft but not brown, 5 minutes or so. Add the rice and cook, stirring, a few minutes, until the rice becomes opaque. Add the remaining 1/2 cup wine, the tomato paste and the remaining 1/2 teaspoon Espelette. Stir and cook on medium until the liquid is absorbed, a few minutes.

Strain the fish stock mixture into a 2-quart saucepan and bring barely to a simmer. Add 1/2 cup of the stock, stirring, to the rice; when it has been absorbed, add another half cup. Continue adding stock until there’s only about 1/2 cup left and the rice is nearly tender, 15 minutes or so. If you need more liquid you can add a little water. Season to taste with salt and more Espelette if desired. Fold in the mussels.

Add the remaining stock and tuck the monkfish and scallops into the rice. Stir gently and cook for about 3 minutes until the fish and scallops are nearly cooked through. Tuck in the shrimp. Cook another minute or so, until the shrimp are just done. Remove from heat. Check seasoning. Divide the risotto among 4 soup plates or dinner plates. Top each with a dollop of garlic mayonnaise and serve.

Cook this tasty monkfish recipe in less than half and hour.


Wok-cooked monkfish with sesame soy sauce

salt and ground white pepper

tbsp groundnut oil

garlic,

fresh root ginger, peeled, finely chopped

red chilli, seeds removed, flesh finely chopped

Shaoxing rice wine

4-5 tbsp light soy sauce

tbsp toasted sesame oil

spring onions, cut into thin strips (julienne)

rice noodles

asparagus

broccoli

This curry is packed full of flavour and works well with any firm, white fish.

Matt Moran's Indian fish, cauliflower and coconut curry

tbs ghee

mustard seeds

cardamom pods, crushed

cinnamon quill

red chilli

curry leaf sprig, leaves

tbs madras curry paste

tsp turmeric

½ cauliflower, cut into small florets

lemon

brown basmati rice and pappadams to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Monkfish With Caper Butter

monkfish medallions, 1/2-inch thick (about 2 pounds)

all-purpose flour

dry mustard

shallots

capers

tarragon leaves

Lemon wedges,

Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.

Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.

Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.

Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.

Simple monkfish recipe that makes the meat taste like lobsters

How To Cook Monkfish To Taste Like Lobster

monkfish tail

butter

white wine

salt

½ tsp pepper

Preheat oven to 375 degrees F (190 degrees C).

Melt butter in a small saucepan over low heat.

Stir in garlic and white wine, and simmer for a minute or two.

Place monkfish in a baking dish, and pour the garlic butter mixture over top.

Bake in the preheated oven until fish is cooked through, about 15 minutes.

Remove from oven, and check if its cooked through using a fork or tooth pick.

Season with salt and pepper to taste before serving.

This easy fish kebab marinade is fresh, herby and creamy – a great combo with the spuds too

The best marinated fish kebabs

monkfish tail (or cod

skewers rosemary

255 g new potatoes boiled, halved

chillies

mint

natural yoghurt

These kebabs are zingy, fresh and fun to eat! Chat to your fishmonger and mix up the fish you use, depending on what's sustainable.

Chargrilled monkfish kebabs

g ciabatta

Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours

Grilled or roasted monkfish with black olive sauce and lemon mash

sea salt

lemons zest of, plus a little juice

rosemary leaves picked

monkish

rocket

black olives

red chilli deseeded and finely chopped

herbs

heart celery yellow leaves

lemon juice of

black pepper

lugs extra virgin olive oil

balsamic vinegar

kg floury potatoes

milk

Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too

Fish pie - in four steps

white fish fillet

skinless smoked haddock fillet

Arla Cravendale semi-skimmed milk

onion,

cloves

bay leaves

eggs

parsley, leaves only, chopped

plain flour

nutmeg

potato,

cheddar, grated

Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the Arla Cravendale semi-skimmed milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.

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