Monkfish Recipes

 

Monkfish in Lemon Butter Wine Sauce

Serves 4

1 1/2 lbs monkfish fillets ( 2 filets about 1-inch to 1 1/2' thick)

3/4 cup butter

3 tablespoons white wine

2 teaspoons lemon juice

1/2 teaspoon parsley

1/4 teaspoon white pepper

1/4 teaspoon salt

 

Directions:

Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.

Slice sticks of butter in 1/8" pieces & lay on top of fish.

Sprinkle lemon & wine over fish.

Sprinkle fish with parsley.

 

Place in broiler for approx. 15 to 30 min. Check the fish every few minute & take out of oven when fish started to flake.

 

Monkfish Provincial            

Serves 4

 

salt and pepper to taste

Cajun seasoning to taste

1/2 cup all-purpose flour

1 1/2 pounds monkfish fillets, roughly

chopped

2 tablespoons olive oil

1/4 cup butter             3 cloves garlic, minced

1 large tomato, diced

1 (8 ounce) package sliced fresh

mushrooms

1/4 cup dry white wine

1 tablespoon chopped fresh parsley

 

Directions:

In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.

Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.

 

Monkfish and Mussel Skewers

Serves 6

 

12 pieces of bacon

2 lb monkfish, skinned, boned and cut into 1 inch cubes

36 frozen cooked mussels, thawed

1 oz butter

4 tbsp chopped fresh parsley

finely grated rind and juice of 1 large lemon

4 garlic cloves, skinned and crushed

salt and pepper

shredded lettuce and lemon slices, to garnish

 

Directions:

Roll the bacon. Thread the cubed fish, mussels and bacon alternately on to 12 oiled skewers.

Melt the butter in a saucepan, remove from the heat, then add the parsley, lemon rind and juice and garlic. Season to taste. (Take care when adding salt as both the mussels and the bacon are naturally salty.)

Place the skewers on an oiled grill. Brush with the butter mixture, then grill under a moderate grill for 15 minutes. Turn the skewers frequently during cooking and brush with the butter mixture with each turn. Alternatively, cook over hot coals on a barbecue rack.

Arrange the hot skewers on a serving platter lined with shredded lettuce. Garnish with lemon slices and serve at once with any remaining flavoured butter and saffron rice, if liked.