Best 3 Monkfish à La Provençale Recipes

Monkfish is a unique and flavorful fish that can be prepared in a variety of ways. This article presents two delectable recipes for cooking monkfish: Monkfish la Provençale and Pan-Seared Monkfish with Lemon Butter Sauce. Both dishes highlight the monkfish's mild, slightly sweet flavor and firm texture.

Monkfish la Provençale is a classic French dish that features monkfish fillets cooked in a flavorful tomato-based sauce. The sauce is made with fresh tomatoes, garlic, onions, herbs, and spices, and it is simmered until it is rich and flavorful. The monkfish fillets are then added to the sauce and cooked until they are tender and flaky. This dish is typically served with rice or pasta.

Pan-Seared Monkfish with Lemon Butter Sauce is a simpler yet equally delicious preparation. Monkfish fillets are seasoned with salt and pepper and then pan-seared until they are golden brown and cooked through. A simple lemon butter sauce is then made by melting butter in a skillet and adding lemon juice, parsley, and capers. The sauce is spooned over the monkfish fillets and the dish is served immediately.

Both of these recipes are sure to please even the most discerning palate. Monkfish la Provençale is a hearty and flavorful dish that is perfect for a special occasion, while Pan-Seared Monkfish with Lemon Butter Sauce is a quick and easy weeknight meal. No matter how you choose to prepare it, monkfish is a delicious and versatile fish that is sure to become a favorite.

Let's cook with our recipes!

MONKFISH à LA PROVENçALE

Monkfish à la Provençale image

Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could be more Provençale?

Provided by Martha Rose Shulman

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 very large eggplant (about 1 1/2 pounds), diced
Salt
5 tablespoons extra-virgin olive oil, plus more for oiling dish
2 medium onions, finely chopped
1 red bell pepper, seeded and cut in thin 2-inch lengths
1 green bell pepper, seeded and cut in thin 2-inch lengths
3 large garlic cloves, minced, plus 1 clove, sliced
2 large zucchini (about 1 1/4 pounds), diced
Black pepper
1 bay leaf, broken in half
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
1 large tomato, peeled, seeded and finely chopped
1 2-pound monkfish tail, skin off
2 shallots, minced
1 cup dry white wine
Slivered fresh basil leaves for garnish

Steps:

Heat oven to 425 degrees. Cover a baking sheet with parchment and place eggplant on top. Season with salt to taste and toss with 2 tablespoons olive oil. Place in oven on middle rack and roast for 15 minutes, stirring halfway through. Remove from oven and reduce heat to 375 degrees.
Heat 2 tablespoons olive oil in a heavy lidded skillet or casserole and add onions and pepper. Cook, stirring often, until just about tender, about 5 minutes.
Add minced garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add zucchini and roasted eggplant, and stir together. Season generously with salt and pepper and add 1/2 bay leaf, 1/2 teaspoon rosemary and 1/2 teaspoon thyme. When vegetables are sizzling, cover pan, reduce heat to low, and simmer 20 minutes, stirring occasionally. Stir in the tomato. Taste and adjust seasonings.
Meanwhile, oil a large baking dish or gratin (large enough to accommodate ratatouille and fish). Season monkfish on both sides with salt and pepper. Make a few slits in the top and insert garlic slices. Place fish in baking dish, rounded side up.
Sprinkle shallots around fish. Drizzle 1 tablespoon olive oil over fish and sprinkle with remaining rosemary and thyme. Break up remaining bay leaf into a few pieces and scatter over fish. Pour wine into baking dish and place in oven for 25 minutes.
Remove baking dish from oven and carefully transfer fish to the baking sheet you used for the eggplant. Pour off liquid in baking dish and discard.
Transfer ratatouille to baking dish and place fish on top. Return to oven and bake 10 to 15 minutes, or until fish is completely opaque and can be pulled from the bone. Monkfish won't flake apart like other white-fleshed fish; the texture is similar to cooked lobster. Remove from oven. Remove pieces of bay leaf, then garnish with basil and serve.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 10 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1862 milligrams, Sugar 16 grams, TransFat 0 grams

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.

MONKFISH PROVINCIAL

Monkfish Provincial image

A great recipe for monkfish or tilapia with garlic, tomatoes, mushrooms, and white wine. This is one of my mother's favorite recipes! Serve over pasta or rice.

Provided by Paul Kandel

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

salt and pepper to taste
Cajun seasoning to taste
½ cup all-purpose flour
1 ½ pounds monkfish fillets, roughly chopped
2 tablespoons olive oil
¼ cup butter
3 cloves garlic, minced
1 large tomato, diced
1 (8 ounce) package sliced fresh mushrooms
¼ cup dry white wine
1 tablespoon chopped fresh parsley

Steps:

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.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 16.8 g, Cholesterol 73.1 mg, Fat 21.3 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 8.3 g, Sodium 294.5 mg, Sugar 2.4 g

Tips:

Choose fresh monkfish. Look for firm, white flesh with no signs of discoloration.
Soak the monkfish in milk for 30 minutes before cooking. This will help to tenderize the fish and remove any fishy smell.
Use a variety of vegetables in your Provençale sauce. Some good options include tomatoes, zucchini, bell peppers, and onions.
Season the sauce to taste. Be sure to add enough garlic, salt, and pepper to taste.
Serve the monkfish with a side of rice or pasta. This will help to soak up the delicious sauce.

Conclusion:

Monkfish à la Provençale is a delicious and easy-to-make dish that is perfect for any occasion. The combination of tender monkfish, flavorful sauce, and fresh vegetables is sure to please everyone at your table. So next time you're looking for a new seafood recipe, give monkfish à la Provençale a try.