Best 6 Herb Crusted Monkfish With Zucchini Salsa Recipes

Indulge in a culinary journey with our herb-crusted monkfish, a delectable dish that tantalizes taste buds with its crispy crust and tender, flaky flesh. Complemented by a refreshing zucchini salsa, this entrée offers a harmonious blend of flavors and textures.

For those seeking a vegetarian alternative, our zucchini salsa recipe shines as a vibrant and versatile dish. Prepared with fresh zucchini, tangy tomatoes, crisp cucumber, and a zesty blend of herbs, this salsa is perfect as a dip, condiment, or even as a light meal.

Additionally, we present a classic hollandaise sauce recipe, a rich and creamy emulsion that elevates any dish with its luxurious texture and buttery flavor. Perfectly complementing the delicate flavor of monkfish, this sauce adds a touch of elegance and sophistication to the meal.

Let's cook with our recipes!

MONKFISH IN HERBES DE PROVENCE MARINADE

Monkfish in Herbes de Provence Marinade image

Provided by Food Network

Time 1h17m

Yield 8 skewers

Number Of Ingredients 8

Ingredients

14 ounces/400 g monkfish, cut into cubes
1 tablespoons herbes de Provence
2 cloves garlic, minced
1/4 cup/60 ml olive oil
1/4 cup/60 ml white wine
Salt and freshly ground black pepper
2 lemons, 1 sliced into half moons, 1 cut into wedges
Special equipment: wooden skewers soaked in water for several hours.

Steps:

Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour.
Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill.
Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.

ROASTED MONKFISH WITH HERBS AND PROSCIUTTO

Roasted Monkfish With Herbs and Prosciutto image

This sounds a little fiddly, but it only takes a few minutes to make and it was yummy. It looks posh too!

Provided by A la Carte

Categories < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons olive oil
1 onion, chopped
1/4 cup fresh marjoram
1/4 cup thyme
1/4 cup basil
12 ounces monkfish fillets (ask fishmonger to remove the membranes)
6 slices prosciutto
2 roasted red peppers (from jar is fine)

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.

MONKFISH ENCRUSTED WITH PISTACHIOS

Monkfish Encrusted With Pistachios image

Provided by Marian Burros

Categories dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup shelled pistachio nuts
1-1/4 pounds monkfish, trimmed
4 tablespoons clarified butter
Salt and freshly ground pepper to taste
1 egg, beaten

Steps:

Preheat oven to 350 degrees. In a food processor, grind pistachios until very fine (but not a paste). Set aside.
Slice monkfish into 4 servings of approximately equal size (about 5 ounces each) and flatten each lightly between 2 sheets of wax paper or plastic wrap. Set aside.
In a large oven-proof skillet, heat clarified butter. Meanwhile, season monkfish with salt and pepper. Dip each piece in the beaten egg and dredge, on one side only, in pistachios.
Saute fish, pistachio side down, in the butter 10 seconds. Turn over carefully and cook 10 seconds more. Place skillet with monkfish into oven and bake 10 minutes. Remove and serve.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 421 milligrams, Sugar 1 gram, TransFat 0 grams

ZUCCHINI SALSA

Zucchini Salsa image

I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 7 cups.

Number Of Ingredients 17

Ingredients

5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

Steps:

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

BASIC HERB SALSA

Basic Herb Salsa image

Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.

Provided by Samin Nosrat

Categories easy, quick, sauces and gravies, side dish

Time 5m

Yield About 1 cup

Number Of Ingredients 6

Ingredients

1 cup finely chopped parsley (1 3/4 ounces/50 grams)
1 1/2 teaspoons finely grated lemon zest (from 1 small lemon)
1/4 to 1/2 teaspoon salt, more to taste
2/3 cup extra-virgin olive oil
1 garlic clove
2 tablespoons red wine vinegar, more to taste

Steps:

Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 0 grams

HERB CRUSTED MONKFISH WITH ZUCCHINI SALSA

Herb Crusted Monkfish with Zucchini Salsa image

Provided by Chef Neil Perry

Categories Food Processor Fish Olive Tomato Parmesan Pine Nut Zucchini Pan-Fry Cilantro

Yield Serves 4

Number Of Ingredients 18

Ingredients

Monkfish Ingredients:
4 40-ounce monkfish fillets
Olive oil, for cooking
Cilantro crust:
1 1/2 ounces fresh sourdough breadcrumbs
1/2 ounce cilantro leaves
1/3 ounce pinenuts, roasted
1/3 ounce fresh finely grated parmesan
1 tablespoons olive oil
Sea salt and freshly ground pepper, to taste
Zucchini salsa:
2 ounces small green zucchinis, blanched and finely diced
1 fluid ounce extra virgin olive oil
1/2 fluid ounce fresh lemon juice
1/2 ounce Spanish (red) onion, finely diced
3 ounces vine-ripened tomatoes, quartered, seeded and finely diced
1 ounce Ligurian olives
Sea salt and freshly ground pepper, to taste

Steps:

Method:
To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
To make the salsa, simply combine all ingredients gently together.
Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
To serve:
Serve the fish with the zucchini salsa over the top and a fresh potato salad.

Tips:

To ensure the monkfish is cooked evenly, use a meat thermometer to check that it has reached an internal temperature of 145°F (63°C).
If you don't have a grill pan, you can also cook the monkfish in a regular skillet over medium heat.
For a crispier crust, brush the monkfish with olive oil before coating it in the herb mixture.
If you don't have any zucchini, you can substitute another type of summer squash, such as yellow squash or pattypan squash.
To make the salsa ahead of time, simply chop the vegetables and store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This herb-crusted monkfish with zucchini salsa is a delicious and healthy dish that is perfect for a summer meal. The monkfish is cooked to perfection and the salsa is fresh and flavorful. This dish is sure to impress your guests, and it is also easy to make. So next time you are looking for a new and exciting seafood recipe, give this one a try.