If you've never heard of monkfish before, it is a firm and sweet white fish that is strikingly similar to lobster! They have both a texture and flavor that are very comparable to one another.
roasted monkfish recipes
I love to pair my baked monkfish with some equally nutritious side dishes for a well-rounded, tasty, and healthy meal! Add my amazing lemon butter sauce or dip it into drawn butter for a delightful dinner. Pair it with some honey-roasted acorn squash and cauliflower mac and cheese for a delicious combination. Enjoy!
No! There was a rumor that monkfish are poisonous due to an incident in which puffer fish were being mislabeled as monkfish and sold to the public. If you aren't aware, pufferfish can be extremely toxic if it is not prepared correctly.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!
Most U.S. monkfish is wild-caught in the Northwest Atlantic Ocean and is considered a fairly sustainable seafood choice by NOAA and Fish Choice. Mercury levels are also lower than larger fish like marlin or tuna.
Pan Fried Monkfish: Swirl some olive oil and butter together in a hot skillet before adding seasoned monkfish. Cook for 5-7 minutes per side depending on thickness, spooning pan juices on top. Sprinkle with lemon juice and fresh parsley before serving.
Josh Eggleton marinates monkfish in an Indian-inspired spice mix to add flavour. In a similar vein, Marcus Wareing uses a chorizo and almond crust to add crunch and flavour in his dish. Monkfish fillets can be paired with a range of robust ingredients - from coriander and sage to prosciutto and chilli. Why not have a go at making your own spice mixes and marinades.
Meaty monkfish fillets are perfect for roasting. Just give them a quick sizzle in the frying pan the flash cook in the oven for flaky fillets with a golden-brown crust. A lemon and parsley butter sauce is a simple and fresh accompaniment that takes just a few minutes to make.
Place an ovenproof frying pan on a medium-high heat for 2 mins, then add the monkfish. Fry for 2 mins to just brown the monkfish, then carefully turn it over and fry for a further 2 mins. Transfer the frying pan to the oven and roast the monkfish for 6-8 mins, depending on how thick the fillets are. The monkfish will be opaque and flake easily when pressed with a fork when it's ready. No ovenproof frying pan? Simply fry the monkfish in a frying pan, then transfer to a lightly greased roasting tin or baking tray and roast it in that.
Melt the butter in a small pan over a low heat, then stir in the lemon zest, juice and most of the parsley leaves. Season with a little salt and pepper. Bubble together for 1 min, then take off the heat. When the monkfish is ready, take it out of the oven and pour over the lemon and parsley butter. Garnish with the remaining chopped parsley to serve.
Baked Monkfish with lemon, rosemary and bread crumbs is made with a lemon breading for fish. So coat the monkfish with bread crumbs flavored with lemon, rosemary and garlic. The breading helps to keep the fish flesh soft and enhances the delicate flavor of the fish. The tasty and crunchy crust is just a plus!
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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.
Piperade or piperrada is a classic Basque pepper sauce that goes well with fish and chicken dishes. In this recipe, a whole monkfish tail is roasted and cooked in the sauce very slowly in the oven. The meaty texture of the fish is delicately enriched through the sweet piperade sauce.
Cut half of garlic clove into several slivers and finely chop remaining half. Cut half of gingerroot into several slivers and finely chop remaining half. With a paring knife make several shallow slits in monkfish and insert a sliver of garlic and gingerroot into each.
Heat a 12-inch non-stick skillet over moderately high heat. Pat fish dry and season with white pepper and salt. Add remaining tablespoon butter to skillet and brown fish about 2 minutes on each side. With a slotted spatula transfer fish to a plate. To skillet add Port and soy sauce and on top of stove deglaze over moderately high heat, scraping up any brown bits, 30 seconds. Pour liquid over roasted vegetables, tossing to coat, and arrange fish on top. Roast fish and vegetables in middle of oven 15 to 18 minutes, or until fish is just cooked through (fish will be firm rather than flaky).
Cut and season: Cut the monkfish fillets into roughly equal size pieces so they cook in the same time. The number of pieces will depend on the size of the fillets you get and how they are cut. See photo above for how I cut the fillets I had.
One of the unique things about monkfish is that the fillets are so thick and meaty they can be sliced like a steak. You see restaurants taking full advantage of this to present monkfish in all sorts of creative, beautiful ways.
Hi Nagi ,had to buy a whole Monk fish , skinned it (somewhat difficult) not the taste I expected for a poor mans lobster , still OK however , can the skin remain on , is this fish suitable for other types of cooking , baking etc. Love most of your recipes Regards Anthony
If you ignored the critics and saw Waterworld anyway, surely you recall the scene where The Mariner baits himself to catch the ugly sea monster to feed his cranky passengers (including the very hot Jeanne Tripplehorn with those very chapped lips). Remember the big hunks of fleshy white meat he tossed on his rusty grill which they ate ravenously with bare hands without checking for bones? That was a giant monkfish.
Monkfish is a great fish as it has only one bone right down the centre, so there are no fiddly pin bones to deal with. Plus, it has such a delicate flesh so really does not need much doing to it. It makes a stunning centrepiece for a dinner with family and friends or a special someone, and is easily one of my favourite recipes in Marcus Everyday.
Preheat oven to 425F. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Sprinkle fish with thyme, lemon peel, salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 minutes for monkfish and 6 minutes for halibut.
Rinse monkfish gently and pat dry. Rinse chile peppers and halve, remove seeds and ribs and chop finely. Peel garlic and chop finely. Combine chile peppers and garlic with oil and season with coarsely ground pepper. Coat fish with marinade and refrigerate, covered, for about 2 hours.
2 monkfish fillets (about 1/2 lb) 2 cloves garlic, minced 2 Tablespoons olive oil 2 large bunches fresh spinach, washed and trimmed about 1/2 lb sugarsnap peas, tough ends trimmed by pulling along its stem and larger ones halved 2 tablespoons butter 1/2 cup dry white wine salt and pepper to taste
Wipe the pan and add the remaining tablespoon of olive oil and 1 tablespoon of the butter. Over high heat, place the monkfish fillets on the pan 1 inch apart. Let cook about 2 minutes without touching to brown one side. Once golden-brown (after peeking), flip the fillets and transfer the pan to the oven. Roast for about 3-5 minutes (depending on how thick the fillets are) or until no part of either fillet appears translucent. Transfer the pan to the stove and place each fillet on each plate with the vegetables.
1/2 lb monkfish (at $6.99/lb): $3.50 1/2 lb sugarsnap peas (at $6/lb): $3.00 2 bunches spinach: $5.00 1/2 cup dry white wine: $2.00 2 cloves garlic: $0.20 2 Tb olive oil, 1 Tb butter, salt, pepper: $0.75
This is a term, predominantly given to monkfish, as it is a ground feeder like lobster and has a firm flesh without bones. It has a delicate flavour that is sweet like lobster and holds it's shape without flaking.
Monkfish has a wonderfully firm meaty texture which makes it a great option for people who might not love seafood. Tail fillets of monkfish only have a backbone so there's no fiddly processes involved in preparation or before serving. This monkfish recipe is the perfect for an alternative Sunday lunch or sharing supper with a glass of something cold using Cornish monkfish from our online fishmonger.
- 2 x 350g pieces of prepared thick monkfish fillet- Salt- 750g new potatoes, scraped clean- 2 tbsp olive oil- 90ml extra virgin olive oil- 50g watercress sprigs, very roughly choppedTo serve- Extra virgin olive oil- Balsamic vinegar - Sea salt flakes - Coarsely crushed black pepper-
1) Preheat the oven to 200C/gas 6.2) Season the monkfish with salt and set it aside for 15 minutes. Cook the potatoes in well-salted boiling water until tender. While the potatoes are cooking, heat the 2 tablespoons of olive oil in a large ovenproof frying pan. 2ff7e9595c
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