Monkfish Recipes

Monkfish Flambe
Monkfish Flambe

Serves six

Ingredients

  • 6 6 oz monkfish filets
  • ½ cup of unbleached flour
  • ½ cup toasted hazelnut butter
  • 2 tablespoons finely chopped shallots
  • 2 peeled, cored and sliced apples
  • 1 teaspoon fresh marjoram leaves chopped
  • ¼ applejack brandy

This recipe requires Hazelnut Butter:

  • ½ lb unsalted butter, softened
  • 1 cup toasted, skinless hazelnuts ground in food processor
  • 1 pinch of freshly ground nutmeg
  • ¼ teaspoon of salt
  • Mix in a bowl until well blended

Directions

  1. Add pinch of salt and fresh white pepper to flour. Lightly dredge monkfish filets in flour carefully tapping off excess.
  2. Melt ¼ cup of hazelnut butter in pan on medium heat.
  3. Add monkfish filets and cook 2 minutes or until lightly golden. Turn to other side and cook additional 2 minutes.
  4. Remove filets from pan. Add additional ¼ cup hazelnut butter and shallots and sauté 2 minutes.
  5. Add apple slices and sauté another 2-3 minutes.
  6. Add marjoram and cook 1 minute.
  7. Add filets to pan, pour heated brandy over filets and ignite.
  8. Cook monkfish and additional 4-6 minutes or until just firm.
  9. Spoon hazelnut apple sauce over filets and serve.

Tuscan Monkfish
Tuscan Monkfish
By Julie Reed Dunfey of Julie Reed Dunfey Catering, Rye, NH

Serves 6

Ingredients

  • 3 lbs of monkfish
  • 1 stick unsalted (6 tablespoons) softened butter
  • 4 tablespoons extra virgin olive oil
  • 1 cup Italian Bread Crumbs
  • 1/4 grated parmesan

This recipe requires a Basil Tomato Mixture:

  • 1 large bunch basil (2 cups) picked and washed
  • 5 cloves of garlic minced
  • 5 tablespoons capers
  • 2 cans whole artichoke hearts, cut in half
  • 1/2 cup pitted kalamatas
  • 1 can diced tomatoes (the ones with garlic and oregano are good)
  • 2 tablespoons balsamic vinegar
  • juice of 2 lemons zest of 1
  • 1/2 cup of olive oil
  • 1/2 teaspoon kosher salt
  • Fresh pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Section monkfish into 1/2 lb pieces.
  3. Whip softened butter and 4 tablespoons olive oil into a soft paste place on flat dish in separate bowl add together breadcrumbs and parmesan.
  4. Dredge all sides of monkfish through butter mixture. Then coat with breadcrumb parmesan mixture, place in baking dish and bake for 17 minutes.
  5. Mix together remaining ingredients and let sit for half an hour. Plate your monkfish and cover with Basil Tomato Mixture. Let the juice from the mixture soak into the cooked fish.