Best 6 Roasted Monkfish With Herbs And Prosciutto Recipes
Indulge in the delectable flavors of Roasted Monkfish with Herbs and Prosciutto, a dish that tantalizes the taste buds with its exquisite combination of textures and flavors. This culinary masterpiece features tender monkfish fillets enveloped in savory prosciutto and aromatic herbs, roasted to perfection until golden brown and flaky. The monkfish is complemented by a medley of roasted vegetables, including sweet potatoes, bell peppers, and zucchini, tossed in a vibrant herb-infused olive oil dressing. An additional recipe offers a delightful twist on classic fish and chips, showcasing beer-battered monkfish fillets paired with tartar sauce for a satisfying crunch and tangy flavor. For those seeking a lighter option, a steamed monkfish recipe is presented, preserving the fish's delicate flavor and moist texture. Explore these culinary creations to discover the versatility and deliciousness of monkfish, a true gem of the sea.
Here are our top 6 tried and tested recipes!
ROASTED MONKFISH
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
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
MONKFISH IN HERBES DE PROVENCE MARINADE
Provided by Food Network
Time 1h17m
Yield 8 skewers
Number Of Ingredients 8
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
Make and share this Roasted Monkfish recipe from Food.com.
Provided by Lori 13
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven 400.
- Drain tomatoes, reserving oil.
- Puree the tomatoes with half of the oil (reserving oil for another use, if desired) with the basil.
- Season.
- Lay 2 slices of prosciutto on a counter, overlapping slightly.
- Top at one end with a monkfish strip.
- Top monkfish with 1/4 of the tomato mix.
- Roll up, tucking in prosciutto.
- Repeat with the remaining ingredients.
- Place on a sprayed rack over a baking sheet.
- Bake 20-25 minutes.
- WOW!
Nutrition Facts : Calories 138.7, Fat 5.6, SaturatedFat 0.9, Cholesterol 24.8, Sodium 93.7, Carbohydrate 7.1, Fiber 2.1, Protein 16.1
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.
ROASTED MONKFISH WITH HERBS AND PROSCIUTTO
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
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.
Tips:
- To ensure the monkfish is cooked evenly, use a meat thermometer to check that it has reached an internal temperature of 135°F (57°C) before removing it from the oven.
- If you don't have prosciutto, you can substitute another type of cured meat, such as pancetta or bacon.
- If you don't have fresh herbs, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Serve the roasted monkfish with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
Conclusion:
Roasted monkfish with herbs and prosciutto is a delicious and elegant dish that is perfect for a special occasion. The monkfish is cooked to perfection and the combination of herbs and prosciutto adds a delicious flavor. This dish is sure to impress your guests and is a great way to enjoy this delicious fish.
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