Monkfish recipes recipes
Our top 3 of 4 Monkfish recipes recipes
- Monkfish in Gorgeous Cream Sauce
- Monkfish Kebabs
- Monkfish with Curried Mussels
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I usually serve with new potatoes and vegetables. As the sauce is quite rich it doesn't work so well with oily fish such as salmon.
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- 4 thin fillets monkfish
- 25g butter
- 2 rashers smoked bacon
- 1 chopped shallot
- 1 clove crushed garlic
- juice of a lemon
- 1 bay leaf
- 1 sprig fresh thyme
- a little chopped parsley
- 150 ml double cream
- 1 egg yolk
- 1 glass dry white wine
- salt pepper to taste
- Melt the butter and gently fry the fish for 1 minute. Add all ingredients EXCEPT the wine, egg yolk and cream. Cook for about 10 mins. Add the wine and transfer the fish to a warmed plate. Allow the sauce to bubble for 1 minute then slowly stir in the cream. Reduce heat and mix the egg yolk into the mixture quite briskly. Pour over the fish and serve.
- 2 tbsp fresh thyme
- 1 finely grated rind and juice lemon
- 1 garic clove crushed
- 1 tbsp olive oil
- 1½ lb monkfish fillet
- 8 lemon wedges
- to taste salt and black pepper
- Cut the fish into even-sized pieces and place in a bowl.
- Add the oil, garlic, lemon rind and juice thyme, and salt and pepper. stir well to make sure the fish is evenly coated (marinate for at least 30mins if possible)
- preheat the grill or prepare the barbecue. Thread the fish pieces on to four metal skewers and secure lemon wedges on each end.
- cook for 7-8 mons, until just cooked through, turning once. Serve with salad, crusty bread and a giant spoon of mayo for a real holiday feel!
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- 4 monkfish fillets
- 2 pints mussels, fresh
- 2 thyme sprigs
- 2 to 3 bay leaves
- good glug white whine
- selection of fresh vegetables of your choice
- 5 tsp curry powder
- 1 tsp saffron
- 1 tsp sault
- 2 tblsp olive oil
- 2 bags spinach
- 1 knob butter
- 125 ml single cream
- bunch fresh chives
- 1. Trim the monkfish fillets if necessary, removing any grey membrane. Heat the oven to 180C/Gas 4.
- 2. Heat a large saucepan until hot, then add the mussels, a couple of thyme sprigs, the bay leaves, and white wine. Cover for about 3-4 minutes, shaking once or twice only, until the mussels have opened. Strain & reserve the juices. Remove the mussels from their shells and set aside (discarding any unopened ones).
- 3. Saute the vegatables in 1 tbsp olive oil until soft. Sprinkle with 1 tsp curry powder & the saffron. Add a thyme sprig, tip in the mussel juice and simmer until reduced by half.
- 4. Meanwhile, mix the remaining 4 tsp curry powder with 1 tsp salt. Pat the monkfish tails dry and dust (not coat) with the curry/salt mix. Heat 2 tbsp olive oil in an oven proof frying pan and fry the the monkfish fillets for 2-3 minutes until golden brown. Transfer the pan (or move to baking tray) to finish off (the fish is ready when it feels just firm).
- 5. Wilt the spinach gently in a warm pan with a knob of butter for about 1-2 mintues while the fish is in the oven. At the same time, pour the cream into the sauteed veggies, and bring to a gentle simmer. Add the mussels to warm through, then finally mix in the chives and season to taste.
- 6. Divide the spinach among warm plates and spoon over the creamy mussel mixture. Thickly slice the monkfish and arrange on top.