Best 3 SautÃed Monkfish Or Cod Fillets In A White Wine Dijon Mustard Cream Sauce Recipes
Indulge in a culinary symphony with our sautéed monkfish or cod fillets, masterfully prepared in a symphony of flavors. This delectable dish showcases the finest of seafood, enveloped in a luscious white wine, Dijon mustard, and cream sauce that elevates the delicate flavors of the fish to new heights. Each bite promises a harmonious blend of savory, creamy, and tangy notes, leaving your palate tantalized and craving more. Whether you prefer the firm texture of monkfish or the flaky tenderness of cod, this recipe caters to your seafood preferences, ensuring an unforgettable dining experience. Accompanied by a medley of sautéed vegetables and fluffy mashed potatoes, this dish promises a complete and satisfying meal that will impress even the most discerning palate.
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MONKFISH FILLETS DIJON STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees.
- Select a baking dish large enough to hold the monkfish fillets in one layer without crowding. Pour olive oil over the bottom. Turn the fillets in the oil to coat well all over. Sprinkle with salt and pepper. Brush the fillets with mustard. Scatter onions and garlic around the fillets.
- Place the baking dish on top of the stove and heat until the oil begins to sizzle. Add the white wine and scatter the mushrooms around the fillets. Bring the wine just to a simmer.
- Place the baking dish in the oven and bake 15 minutes. Baste the fillets and return to the oven. Continue baking about 5 minutes. Swirl the butter in the sauce. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 3 grams, Sodium 644 milligrams, Sugar 2 grams, TransFat 0 grams
MONKFISH WITH WINE SAUCE AND MUSHROOMS
Provided by Molly O'Neill
Categories dinner, sauces and gravies, appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the wine, shallots and thyme in a saucepan over high heat and boil until less than 1/2 cup remains, from 20 to 30 minutes. Add the heavy cream and stir. Strain the sauce and set it aside.
- Over medium heat, melt 2 tablespoons of the butter in a pan. Before the butter begins to brown, add the mushrooms. Cook for 4 minutes, turn each mushroom and cook 3 more minutes. Remove and drain them on paper towels.
- Melt 4 tablespoons of the butter in a skillet over medium heat. Season one side of the monkfish fillets lightly with salt and pepper. When the butter begins to foam, immediately place the fish, seasoned side down, in the pan.
- Lightly season the top side of the fillets and cook for 4 to 5 minutes, depending on each fillet's thickness. Turn and cook until thoroughly warmed, about 4 to 5 minutes. Remove the fish, pat dry and arrange on 6 plates.
- Warm the wine sauce until nearly boiling. Remove from the heat. Whisk in the remaining 2 tablespoons of butter. Season, add the mushrooms and surround each fillet with the sauce.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 11 grams, Sodium 658 milligrams, Sugar 3 grams, TransFat 1 gram
COD WITH HERBED WHITE-WINE LEMON SAUCE
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
- Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.
Tips:
- For a richer sauce, use heavy cream instead of milk.
- If you don't have white wine, you can use chicken broth or vegetable broth.
- Dijon mustard adds a nice tang to the sauce. If you don't like Dijon mustard, you can use another type of mustard, such as yellow mustard or brown mustard.
- Fresh herbs, such as parsley, chives, or tarragon, can add a nice flavor to the sauce.
- If you're using frozen fish fillets, be sure to thaw them completely before cooking.
- Don't overcook the fish. It should be cooked through, but still flaky and tender.
Conclusion:
Sautéed monkfish or cod fillets in a white wine Dijon mustard cream sauce is a delicious and elegant dish that is easy to make. The fish is cooked in a flavorful sauce made with white wine, Dijon mustard, and cream. This dish is perfect for a special occasion dinner or a weeknight meal. Serve it with rice, pasta, or vegetables.
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