Best 7 Oven Roasted Monkfish With Creamed Cabbage And Balsamico Recipes

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**Oven-Roasted Monkfish with Creamed Cabbage and Balsamico: A Symphony of Flavors**

Indulge in a culinary masterpiece that tantalizes your taste buds with every bite. Our oven-roasted monkfish, paired with creamy cabbage and a balsamic glaze, offers a delectable symphony of flavors that will leave you craving for more. This dish is not only a feast for the senses but also a testament to the culinary artistry that transforms simple ingredients into an extraordinary meal. Prepare to embark on a gastronomic journey that will delight your palate and leave you with a memorable dining experience.

In addition to the main course, this article also presents a collection of tempting recipes that complement the oven-roasted monkfish perfectly. From the creamy and comforting creamed cabbage to the tangy and flavorful balsamic glaze, each recipe is carefully crafted to enhance the overall dining experience. Whether you're a seasoned chef or just starting your culinary adventures, these recipes are accessible and guaranteed to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES



Seared Monkfish with Balsamic and Sun-Dried Tomatoes image

I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.

Provided by France C

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 10

⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon sun-dried tomato oil
2 cloves garlic, minced
½ teaspoon white sugar
2 (12 ounce) monkfish tail fillets
1 pinch salt and ground black pepper to taste
1 tablespoon butter
2 tablespoons minced fresh parsley

Steps:

  • Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
  • Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
  • Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
  • Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 4.4 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 3.8 g, Sodium 117.5 mg, Sugar 1.7 g

ROASTED MONKFISH



Roasted Monkfish image

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

1 tablespoon extra-virgin olive oil
1 1/2 pounds monkfish, cut into 4 pieces
1/4 cup dry white wine or dry vermouth
2 cups Chunky Cipolline Tomato Compote
Kosher salt and freshly ground black pepper

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.

ROASTED MONKFISH



Roasted Monkfish image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 pounds monkfish on the bone, head and skin removed
Salt and freshly ground pepper to taste
1/2 cup olive oil
1 carrot, cut in 1/4-inch cubes
1 onion, coarsely chopped
5 cloves garlic, unpeeled
1 cup dry white wine
1/2 cup fish broth (see recipe)

Steps:

  • Preheat oven to 425 degrees.
  • Season fish with salt and pepper.
  • Heat 2 tablespoons of the olive oil in a large nonstick skillet. Over high heat, cook one side of the fish until golden brown, about 1 minute. Turn, and brown the second side. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
  • Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil. Roast for 5 minutes. Remove the fish to a serving platter and keep warm.
  • Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half. Stir in the remaining olive oil to bind the sauce.
  • Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 912 milligrams, Sugar 3 grams

OVEN ROASTED MONKFISH WITH CREAMED CABBAGE AND BALSAMIC VINEGAR



OVEN ROASTED MONKFISH WITH CREAMED CABBAGE AND BALSAMIC VINEGAR image

Categories     Fish

Number Of Ingredients 11

6 ounces pancetta, cut into 1/2- inch pieces
1/4 cup olive oil
1 onion, thinly sliced
2 cloves of garlic, chopped
3 tablespoons white wine
1/2 green cabbage, thinly sliced
1cup heavy cream
salt and pepper
8 ounce fillets of monkfish
3 tablespoons butter
1/2 cup aged balsamic vinegar

Steps:

  • Preheat the oven to 200c/425 degrees. Place a small non-stick sauté pan over medium heat. Add pancetta and cook until brown. Set aside. Place a large heavy based saucepan over medium heat. Add 30ml/2 tablespoons olive oil. Add the onions and sweat until soft, about 5 minutes. Add the garlic and continue to sweat for 1-2 minutes. Add the cabbage and the white wine and cook for 5 minutes. Add the cream and simmer for 15-20 minutes. Season with salt and pepper and keep warm. Lightly season the monkfish with salt. Place a non- stick, ovenproof sauté pan over high heat. Add remaining olive oil. Brown the monkfish on all sides. Place in the oven for 8-12 minutes. Remove pan from oven and place over medium heat. Add the butter and cook until butter begins to brown. Remove the pan from the heat and baste the monkfish with the brown butter. Remove the fish and allow to rest for 3-4 minutes before slicing. Place the cabbage on 4 serving plates and divide the slices of fish accordingly. Drizzle with the aged balsamic vinegar.

ROASTED MONKFISH WITH ROUILLE



Roasted Monkfish with Rouille image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

1/2 cup dry white wine
1/2 red bell pepper, stemmed, seeded, and roasted (see Note)
3 dashes Tabasco
1 medium potato, peeled, halved, and boiled until tender
6 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons fruity olive oil
1 teaspoon white vinegar
4 small white or red rose potatoes, unpeeled
1 tablespoon olive oil
1 medium onion, cut into 1 inch slices
2 cloves garlic, finely chopped
2 sprigs fresh rosemary
1 1/2 pounds monkfish tails, on the bone, skin and membranes removed
Salt and freshly ground black pepper

Steps:

  • To make the rouille, in a small saucepan, bring the wine to a simmer and reduce it by half. Set aside. In a food processor, combine the roasted pepper, Tabasco, potato, garlic, salt and pepper and process until almost smooth. Do not over process or the potato will become gummy. Add the olive oil and vinegar in a thin stream while the machine is running, then transfer the mixture to a bowl. Just before serving, heat the reduced wine slightly and beat it into the rouille, drop by drop, to loosen it. Bring a medium saucepan of lightly salted water to a boil. Add the whole potatoes and simmer for 10 minutes.
  • Drain well, cut in half, and set aside. Preheat the oven to 350 degrees. Heat a heavy 12 inch skillet, preferably cast iron, over medium high heat and add half the olive oil. Sear the onion slices until almost charred, pressing them down with the back of a spatula and turning to the other side when blackened.
  • Separate the onions into rings and add the garlic and rosemary. Cook, stirring frequently, for 1 minute. Transfer the vegetables to a plate and wipe the pan with a paper towel. Add the remaining olive oil and, again over medium high heat, lightly season and then sear the monkfish tails, turning with tongs to be sure all sides brown evenly. Return the onion mixture to the skillet around the fish and add the potatoes. Season generously with salt and pepper. The fish should not be crowded or it will steam rather than roast. Transfer the skillet to the oven and roast for about 15 minutes, or until the fish is cooked through and the potatoes are tender. Serve the rouille on the side.

MONKFISH ROASTED WITH HERBS AND OLIVES



Monkfish Roasted With Herbs and Olives image

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

1 1/2 pounds monkfish fillet, preferably in 1 or 2 large pieces (or use halibut, swordfish, grouper, sea bass or snapper)
Salt and pepper
Thyme sprigs
Rosemary sprigs
A few fresh bay leaves (optional)
Extra-virgin olive oil
1 small lemon, thinly sliced
12 whole black or green olives, pitted if desired
1/4 cup pitted black olives, such as niçoise, Gaeta or kalamata
1 small garlic clove, peeled and minced

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 WITH BALSAMIC VINEGAR AND SHALLOTS



Roasted Monkfish With Balsamic Vinegar and Shallots image

From a newspaper that got it from "The Modern Seafood Cook" by Edward Brown and Arthur Boehm (1995).

Provided by Oolala

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons olive oil
1 1/2 lbs monkfish fillets, in one piece
4 shallots, thinly sliced
1/2 teaspoon black pepper
1/3 cup balsamic vinegar
1 tablespoon honey
1/2 cup flat leaf parsley, for garnish

Steps:

  • Preheat oven to 425 degrees F.
  • In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total.
  • Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter.
  • Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots have softened, 3-4 minutes.
  • Slice the fillet into 1" pieces. Pour the sauce on top and garnish with the parsley. Serve immediately.

Nutrition Facts : Calories 182.8, Fat 4.9, SaturatedFat 0.9, Cholesterol 42.5, Sodium 37.6, Carbohydrate 8.3, Fiber 0.3, Sugar 4.4, Protein 25.4

Tips:

  • Selecting Monkfish: Choose firm, white fillets with intact skin. Fresh monkfish should have a mild, slightly briny aroma.
  • Proper Thawing: If using frozen monkfish, thaw it gradually in the refrigerator overnight or under cold running water for 30 minutes.
  • Seasoning the Fish: Use a flavorful combination of herbs and spices to enhance the taste of the monkfish. Garlic, thyme, rosemary, and paprika are excellent choices.
  • Roasting Temperature: Roast the monkfish at a high temperature (400-450°F) to ensure a crispy exterior and tender interior.
  • Cooking Time: The cooking time will depend on the thickness of the monkfish fillets. As a general guideline, aim for 10-12 minutes per inch of thickness.
  • Creamy Cabbage: To achieve a smooth and creamy cabbage, use heavy cream or crème fraîche. Dijon mustard adds a touch of tanginess and depth of flavor.
  • Balsamic Reduction: Reduce balsamic vinegar over medium heat until it thickens and becomes syrupy. This concentrated balsamic glaze adds a glossy finish and sweet-tart flavor to the dish.

Conclusion:

This oven-roasted monkfish with creamed cabbage and balsamic glaze is a delightful combination of flavors and textures. The tender, flaky fish pairs perfectly with the creamy, tangy cabbage and the rich, sweet-tart balsamic glaze elevates the dish to a gourmet level. Whether you're a seasoned home cook or a beginner, this recipe provides step-by-step instructions and helpful tips to ensure a successful and delicious meal. Enjoy this elegant and satisfying dish with your loved ones or impress your guests at a special occasion dinner.

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