Best Monkfish With Tomatoes And Olive Oil Recipes

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

MONKFISH WITH OLIVE SAUCE AND TOMATO COMPOTE

Monkfish with Olive Sauce and Tomato Compote image

Provided by Food Network

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 22

Ingredients

2 (14-ounce) smoked monkfish fillets
Salt and freshly ground pepper
Salt and freshly ground pepper
Tomato Compote, recipe follows
Black Olive Sauce, recipe follows
1 bay leaf, for garnish
Olive oil, for drizzling
1/2 cup olive oil
1 onion, finely chopped
3 scallions, finely chopped
1 pint cherry or grape tomatoes
3 cloves garlic
1 bunch fresh thyme leaves
Sugar, to taste
1 onion, finely chopped
3 cloves garlic, finely chopped
2 small shallot bulbs, finely chopped
1/2 pound black olives, finely chopped
4 to 5 stems fresh thyme with flowers
1 cup virgin olive oil
1/2 cup sherry wine
Salt

Steps:

Season the smoked monkfish with salt and freshly ground pepper. To plate, first place 1 cup of Tomato Compote in the center, then add the 2 smoked monkfish fillets, and pour the Black Olive Sauce around the plate. Garnish with a bay leaf and drizzled with olive oil, if desired.
Heat the olive oil in a medium saucepan over medium heat. Add the onion and scallions and sweat for several minutes until the onion is translucent, stirring occasionally so the scallions don't burn. Meanwhile, blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin. Drain the tomatoes, and peel their skins. Then chop with the garlic and thyme, until garlic and thyme are minced. Add the chopped tomatoes, garlic, and thyme to the saucepan. Stir to combine, adjust heat to a simmer, and let reduce until thick. Add a pinch of sugar, to taste.
In a medium bowl, combine the chopped onion, garlic, shallot, and black olives. Over the bowl, rub the flowers of the thyme together with your hands to sprinkle the thyme dust into the bowl. Add the olive oil and sherry wine, and stir to combine. Transfer mixture to a small saucepan, and cook over medium heat until sauce has developed a smooth consistency. Add a pinch of salt, to taste.

TOMATO MONKFISH

Tomato Monkfish image

I just made this monkfish recipe up but it tastes awesome.

Provided by .mit

Time 45m

Yield 2

Number Of Ingredients 14

Ingredients

6 medium tomatoes, chopped
½ cup olive oil
1 ½ tablespoons salted butter
1 medium onion, chopped
1 green chile pepper, finely chopped
1 clove garlic, crushed
1 tablespoon minced fresh ginger
1 tablespoon vinegar
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh cilantro
1 cube chicken bouillon
salt and ground black pepper to taste
1 (10 ounce) monkfish fillet, cut into 2 portions

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Place tomatoes on a baking tray and drizzle with olive oil.
Bake in the preheated oven for 15 minutes.
Meanwhile, melt butter in a large frying pan over medium heat. Add onion, chile pepper, garlic, and ginger; fry until golden brown and slightly charred, about 10 minutes.
Remove tomatoes from the oven and add to the frying pan, including oil from the baking tray. Add vinegar, oregano, parsley, cilantro, bouillon cube, salt, and pepper. Continue to fry until tomatoes reduce into more of a paste, about 5 minutes more.
Add monkfish and cover with excess paste, making sure fillets are completely surrounded. Reduce heat and cook until fish flakes easily with a fork, 5 to 10 minutes more. Serve immediately.

Nutrition Facts : Calories 769.7 calories, Carbohydrate 23.6 g, Cholesterol 58.6 mg, Fat 65.8 g, Fiber 5.9 g, Protein 25.5 g, SaturatedFat 13.1 g, Sodium 687.9 mg, Sugar 13.3 g

MONKFISH ROASTED WITH HERBS AND OLIVES

Monkfish Roasted With Herbs and Olives image

Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it's fine to use just one type of olive, of course, and go pit-free throughout - it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.

Provided by David Tanis

Categories dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds monkfish fillet, preferably in 1 or 2 large pieces (or use halibut, swordfish, grouper, sea bass or snapper)
Salt and pepper
Thyme sprigs
Rosemary sprigs
A few fresh bay leaves (optional)
Extra-virgin olive oil
1 small lemon, thinly sliced
12 whole black or green olives, pitted if desired
1/4 cup pitted black olives, such as niçoise, Gaeta or kalamata
1 small garlic clove, peeled and minced

Steps:

Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.