MONKFISH ROASTED LIKE LAMB WITH GARLIC AND FENNEL
Provided by Regina Schrambling
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees.
- Using a very sharp knife, cut away the thin dark membrane that runs along the bottom of the monkfish tail. (If you can't get it all, carefully sever the membrane in two or three places to keep the tail from contracting as it cooks.)
- Cut three cloves of garlic into thin slivers. Using the point of a knife, cut tiny incisions all over the tail and push the garlic in.
- Trim the base of the fennel and pull off the outer layer of the bulb if it's stringy or discolored. Cut off the top, chopping the feathery greens for a garnish. Cut the bulb into quarters, then thinly slice those.
- Place half the butter in the bottom of a large roasting dish and place in the oven. When the butter is melted, arrange the fennel in the pan, then lay the monkfish on top. Season with salt and pepper and dot with the remaining butter. Cover with foil and roast for 35 minutes, basting twice.
- Remove the foil so the monkfish colors lightly. Baste once more and bake 10 minutes longer, or until the flesh is tender.
- Remove the pan from the oven. Using a slotted spoon, transfer the fish to a serving platter, arrange the fennel around it and keep it warm. Pour the roasting juices into a small saucepan and add the fish stock. Boil rapidly until the liquid is reduced by half.
- Blend the mayonnaise with the minced garlic in a deep bowl. Remove the stock mixture from the heat and carefully whisk a ladleful into the mayonnaise. Pour the mayonnaise mixture back into the stock and reheat very gently, if necessary; do not boil.
- Slice the monkfish and spoon the sauce over. Sprinkle with the fennel leaves and serve at once.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 33 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 960 milligrams, Sugar 2 grams, TransFat 1 gram
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Jibon Vai
[email protected]I'm not a big fan of monkfish, but I thought I would give this recipe a try. I was pleasantly surprised. The fish was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to anyone who is looking for a new way to co
Lin Msheik
[email protected]This recipe was just okay. The monkfish was cooked well, but the flavors were not very exciting. I would not make this recipe again.
cool man so great
[email protected]I'm not sure what went wrong, but my dish turned out terrible. The monkfish was dry and the flavors were not good. I would not recommend this recipe.
Maja Anastasova
[email protected]This recipe was a waste of time and ingredients. The monkfish was tough and the flavors were not good. I would not recommend this recipe to anyone.
Burton Joseph W. De La Garza
[email protected]I followed the recipe exactly and the results were disappointing. The monkfish was overcooked and the flavors were not well-balanced. I would not recommend this recipe.
Nermeen Moses
[email protected]This dish was a bit too bland for my taste. I would have liked more garlic and fennel. However, the monkfish was cooked perfectly.
Rajendra Hingmang
[email protected]This recipe was easy to follow and the results were delicious. The monkfish was tender and juicy and the garlic and fennel added the perfect amount of flavor. I will definitely be making this again soon.
Tumwine Elijah Gream
[email protected]I'm not a big fan of fish, but I loved this dish. The monkfish was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to anyone who is looking for a new way to cook fish.
Ali Khan110
[email protected]I made this recipe for a dinner party and it was a huge success. The monkfish was cooked perfectly and the flavors were amazing. My guests raved about it. Thank you for sharing this recipe!
Tha Juggernaut
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The monkfish was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to anyone who is an experienced cook.
Biira Kalungi
[email protected]I'm not a big fan of monkfish, but this recipe changed my mind. The fish was cooked perfectly and the flavors were incredible. I would definitely recommend this recipe to anyone who is looking for a new way to cook monkfish.
TB GAMER FF
[email protected]This dish was a hit with my family. The monkfish was cooked perfectly and the flavors were amazing. I especially liked the crispy skin. I will definitely be making this again.
judith Etuodike
[email protected]I love the combination of flavors in this dish. The garlic and fennel really complement the monkfish. I also appreciated that the recipe was relatively simple to follow. I will definitely be making this again.
Mahummad Usama
[email protected]This recipe was easy to follow and the results were delicious. The monkfish was tender and juicy and the garlic and fennel added the perfect amount of flavor. I will definitely be making this again soon.
Basit Ashari
[email protected]I was a bit skeptical about roasting monkfish like lamb, but I was pleasantly surprised. The fish was cooked evenly and the flavors were well-balanced. I would definitely recommend this recipe to anyone looking for a new way to cook monkfish.
Aasir Abbas
[email protected]I followed the recipe exactly and the results were incredible. The fish was moist and flaky and the flavors were out of this world. My family and friends raved about it. Thank you for sharing this amazing recipe!
Thulani Thutsiman
[email protected]This dish was an absolute delight! The monkfish was cooked to perfection, and the combination of garlic and fennel was simply divine. I will definitely be making this again.