Best 3 Grilled Or Roasted Monkfish With Black Olive Sauce Lemon Mash Recipes
Monkfish, a firm and flavorful fish with a mild taste, takes center stage in this culinary journey. Indulge in two tantalizing recipes that showcase monkfish's versatility. First, embark on a Mediterranean adventure with Grilled or Roasted Monkfish with Black Olive Sauce. This dish bursts with vibrant flavors, as succulent monkfish fillets are grilled or roasted to perfection and then enveloped in a rich and savory black olive sauce. Accompany this delectable main course with a refreshing Lemon Mash, a delightful side dish that adds a touch of citrusy brightness. Alternatively, transport your taste buds to the shores of Italy with Monkfish in Tomato Sauce. This classic Italian dish features tender monkfish simmered in a luscious tomato sauce, infused with herbs and spices. Served over a bed of al dente pasta, this comforting dish is a true celebration of Italian cuisine. Both recipes offer a unique culinary experience, highlighting the monkfish's delicate flavor and versatility.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED OR ROASTED MONKFISH WITH BLACK OLIVE SAUCE AND LEMON MASH
Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours
Provided by Jamie Oliver
Categories Healthy meals Cook with Jamie Dinner Party Fruit Potato Mains
Time 50m
Yield 4
Number Of Ingredients 23
Steps:
- In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
- Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
- If you're roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
- Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn't make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.
- To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
- To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.
Nutrition Facts : Calories 481 calories, Fat 16.9 g fat, SaturatedFat 2.4 g saturated fat, Protein 37.6 g protein, Carbohydrate 42.1 g carbohydrate, Sugar 3.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
MONKFISH ROASTED WITH HERBS AND OLIVES
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
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
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
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.
Tips:
- Use fresh monkfish: Fresh monkfish has a mild, sweet flavor and a firm texture. It is important to use fresh monkfish for this recipe, as frozen monkfish can be tough and have a fishy flavor.
- Cook the monkfish properly: Monkfish can be cooked in a variety of ways, but grilling or roasting are two of the best methods. Grilling gives the monkfish a slightly smoky flavor, while roasting gives it a more tender texture.
- Make sure the black olive sauce is flavorful: The black olive sauce is a key component of this dish. Make sure to use high-quality black olives and a good quality olive oil. You can also add other ingredients to the sauce, such as capers, anchovies, or red pepper flakes, to taste.
- Serve the monkfish with a variety of sides: Monkfish is a versatile fish that can be served with a variety of sides. Some good options include roasted vegetables, mashed potatoes, or a simple green salad.
Conclusion:
Grilled or roasted monkfish with black olive sauce and lemon mash is a delicious and easy-to-make dish. The monkfish is cooked to perfection and the black olive sauce is flavorful and tangy. The lemon mash adds a bright and refreshing flavor to the dish. This dish is sure to be a hit with your family and friends.
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