Best Herb Crusted Monkfish With Zucchini Salsa Recipe Epicuriouscom Recipes

MONKFISH WITH RATATOUILLE

Monkfish with Ratatouille image

Provided by Georgia Downard

Categories Fish Tomato Roast Low Cal High Fiber Dinner Basil Eggplant Zucchini Winter Healthy Capers Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 pound eggplant, cut into 1-inch cubes (3 cups)
1 medium-large zucchini, cut into 1-inch pieces (2 cups)
1 large bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 onion, cut into 1-inch pieces
4 teaspoon olive oil, divided
2 tablespoon finely chopped fresh thyme (or 1 teaspoon dried)
Vegetable oil cooking spray
1 tablespoon finely chopped garlic
1 jar (14 ounces) prepared marinara sauce
4 monkfish fillets (about 6 ounces each)
3 tablespoon finely chopped fresh basil (plus leaves for garnish)
2 tablespoon drained capers

Steps:

Heat oven to 450°F. Toss eggplant, zucchini, bell pepper and onion with 2 teaspoon oil in a bowl. Add thyme; season with salt and pepper and toss again. Coat a shallow baking pan with cooking spray. Arrange vegetables on pan and roast until tender, about 20 minutes. Stir in garlic and marinara. Cover loosely with foil and roast 10 minutes more. Remove pan from oven. Stir in chopped basil. Rub fillets with remaining 2 teaspoon oil; season with salt and pepper. Nestle fish in vegetables; cover loosely with foil. Bake until fish is just cooked through, about 10 minutes. Top with basil leaves and capers.

PARMESAN MONKFISH WITH PASTINA PASTA AND WHITE CLAM SAUCE

Parmesan Monkfish with Pastina Pasta and White Clam Sauce image

Provided by Alison Barshak

Yield Makes 4 servings

Number Of Ingredients 26

Ingredients

4 (1-inch-thick) monkfish fillets (about 1 pound total), any membrane and dark meat discarded, cut crosswise into 8 medallions
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
1/2 cup Parmigiano-Reggiano, grated
2 tablespoons fresh Italian flat-leaf parsley, coarsely chopped
6 tablespoons all-purpose flour
2 large eggs, lightly beaten
4 tablespoons olive oil
2 tablespoons kosher salt (for salting water)
3/4 cup dried pastina pasta
1 tablespoon extra-virgin olive oil
5 tablespoons Parmigiano-Reggiano, grated
2 teaspoons freshly ground black pepper
2 pounds small (less than 2 inches wide; about 24 total) hard-shelled clams such as littlenecks or cockles, scrubbed
1 cup white wine
1 lemon, cut into 2 halves
3 teaspoons garlic, chopped
2 teaspoons freshly ground black pepper
2 teaspoons shallot, chopped
1/4 teaspoon red pepper flakes
6 tablespoons butter, cut into 16 pieces
1 tablespoon fresh Italian flat-leaf parsley, coarsely chopped
4 tablespoons Parmigiano-Reggiano, grated
Freshly ground black pepper, to taste
4 sprigs fresh Italian flat-leaf parsley

Steps:

Preheat oven to 200°F. Using paper towels, pat monkfish dry. Place each medallion between 2 pieces plastic wrap and lightly pound with mallet or rolling pin until 1/4-inch-thick. Season with salt and pepper.
Place panko, Parmigiano-Reggiano, and parsley in food processor, pulse until finely ground, then place in shallow bowl. Place flour and egg in separate shallow bowls. Dredge 1 medallion in flour, shaking off excess, then dip in egg, letting excess drip off, then dredge in panko mixture until evenly coated. Place on large plate. Repeat with remaining medallions, then chill at least 45 minutes and up to 2 hours.
In large nonstick skillet over moderately high heat, heat 2 tablespoons oil until hot but not smoking. Working in two batches (wipe pan clean and add 2 tablespoons oil between batches), fry monkfish, turning once, until cooked through, about 6 minutes total. Transfer to ovenproof platter, loosely cover with foil, and keep warm in oven.
In 4-quart pot of boiling salted water, cook pasta until al dente, about 6 minutes. Drain, then place in medium bowl and toss with olive oil, Parmigiano-Reggiano, and pepper. Cover bowl with foil to keep warm and set aside.
In 6-quart pot, combine clams, wine, 1 half of lemon, 1 teaspoon garlic, and 1 teaspoon pepper. Bring to a boil, then cover, lower heat, and simmer until clams open, 4 to 5 minutes. (Discard any that do not open.) Strain, reserving both broth and clams. Using fine-mesh strainer lined with cheesecloth, strain broth again, returning it to pot. Remove meat from clams, coarsely chop, and add to broth in pot. Add juice from remaining 1/2 lemon, remaining 2 teaspoons garlic, remaining teaspoon pepper, shallots, and red pepper flakes and bring to a boil. Reduce heat to low and whisk in butter. Remove from heat and whisk in parsley.
Place 1/4 cup pastina on each of 4 soup plates. Place 2 monkfish medallions on top of each, and pour 1/4 cup clam sauce into each bowl around pastina. Sprinkle with Parmigiano-Reggiano and pepper and garnish with parsley sprigs.

ROASTED MONKFISH WITH HERBS AND PROSCIUTTO

Roasted Monkfish With Herbs and Prosciutto image

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

Ingredients

4 tablespoons olive oil
1 onion, chopped
1/4 cup fresh marjoram
1/4 cup thyme
1/4 cup basil
12 ounces monkfish fillets (ask fishmonger to remove the membranes)
6 slices prosciutto
2 roasted red peppers (from jar is fine)

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.

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.