Best Herb Crusted Monkfish With Zucchini Salsa Recipes

MONKFISH IN HERBES DE PROVENCE MARINADE

Monkfish in Herbes de Provence Marinade image

Provided by Food Network

Time 1h17m

Yield 8 skewers

Number Of Ingredients 8

Ingredients

14 ounces/400 g monkfish, cut into cubes
1 tablespoons herbes de Provence
2 cloves garlic, minced
1/4 cup/60 ml olive oil
1/4 cup/60 ml white wine
Salt and freshly ground black pepper
2 lemons, 1 sliced into half moons, 1 cut into wedges
Special equipment: wooden skewers soaked in water for several hours.

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.

SEARED MONKFISH WITH BALSAMIC AND SUN-DRIED TOMATOES

Seared Monkfish with Balsamic and Sun-Dried Tomatoes image

I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.

Provided by France C

Categories Seafood Fish

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon sun-dried tomato oil
2 cloves garlic, minced
½ teaspoon white sugar
2 (12 ounce) monkfish tail fillets
1 pinch salt and ground black pepper to taste
1 tablespoon butter
2 tablespoons minced fresh parsley

Steps:

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 4.4 g, Cholesterol 50.1 mg, Fat 20.3 g, Fiber 0.6 g, Protein 25.3 g, SaturatedFat 3.8 g, Sodium 117.5 mg, Sugar 1.7 g

HERB CRUSTED MONKFISH WITH ZUCCHINI SALSA

Herb Crusted Monkfish with Zucchini Salsa image

Provided by Chef Neil Perry

Categories Food Processor Fish Olive Tomato Parmesan Pine Nut Zucchini Pan-Fry Cilantro

Yield Serves 4

Number Of Ingredients 18

Ingredients

Monkfish Ingredients:
4 40-ounce monkfish fillets
Olive oil, for cooking
Cilantro crust:
1 1/2 ounces fresh sourdough breadcrumbs
1/2 ounce cilantro leaves
1/3 ounce pinenuts, roasted
1/3 ounce fresh finely grated parmesan
1 tablespoons olive oil
Sea salt and freshly ground pepper, to taste
Zucchini salsa:
2 ounces small green zucchinis, blanched and finely diced
1 fluid ounce extra virgin olive oil
1/2 fluid ounce fresh lemon juice
1/2 ounce Spanish (red) onion, finely diced
3 ounces vine-ripened tomatoes, quartered, seeded and finely diced
1 ounce Ligurian olives
Sea salt and freshly ground pepper, to taste

Steps:

Method:
To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
To make the salsa, simply combine all ingredients gently together.
Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
To serve:
Serve the fish with the zucchini salsa over the top and a fresh potato salad.