Suggestions for a sauce to go with monkfish?
- Thread starter Rebelette
- Start date
Putting sauce on a monkfish to me is like putting Coke in a Middleton Rare!
Try cutting little incisions along the fish and placing thin slices of garlic in them. Put mixed herbs inside the fish and then wrap the fish in a good bacon/rasher. Put on a bayleaf and into the over for about 20 mins. Maybe a little Chenin Blanc then to wash it down....
HTH
Firefly
Try cutting little incisions along the fish and placing thin slices of garlic in them. Put mixed herbs inside the fish and then wrap the fish in a good bacon/rasher. Put on a bayleaf and into the over for about 20 mins. Maybe a little Chenin Blanc then to wash it down....
HTH
Firefly
Thanks Firefly - tha's why I wanted suggestions to make it tasty, but not to kill it. Will try out your (sorry Keith's!) recipe this evening.
ACA, good link too - Thanks..
I make a fab sauce for monkfish, which I am willing to share.
Fry a chopped red pepper, a chopped tomato and some capers in olive oil until a bit charred. Turn the heat down and cook for about 25 minutes.
Liquidize with a tablespoon of balsamic vinegar. No need for seasoning
as the capers are salty already, and I cook the monlfish with plenty of pepper ( see below).
I cook the monkfish by chopping into lumps about 2 cm diameter.
Cover in a mixture of flour and freshly ground black pepper.
Fry in a mad hot frying pan for 2 minutes a side.
Heaven.
I'm hungry and now I'm sorry I didn't buy monkfish for tonight.
Looking forward to some halibut fired in lemon butter, but I might not
be as nice as the monkfish.
Fry a chopped red pepper, a chopped tomato and some capers in olive oil until a bit charred. Turn the heat down and cook for about 25 minutes.
Liquidize with a tablespoon of balsamic vinegar. No need for seasoning
as the capers are salty already, and I cook the monlfish with plenty of pepper ( see below).
I cook the monkfish by chopping into lumps about 2 cm diameter.
Cover in a mixture of flour and freshly ground black pepper.
Fry in a mad hot frying pan for 2 minutes a side.
Heaven.
I'm hungry and now I'm sorry I didn't buy monkfish for tonight.
Looking forward to some halibut fired in lemon butter, but I might not
be as nice as the monkfish.
This is a recipe I've used and loved it from website, http://www.cookitsimply.com, they have a good few monkfish recipes, as well as loads of other brilliant, and more importantly easy recipes 
Gingered Monkfish recipe
15 g (1/2 oz) butter
1 medium onion, sliced
1 cm (1/2 inch) piece fresh root ginger, peeled and chopped
1 clove garlic, skinned and crushed
1/2 red pepper, chopped
175 g (6 oz) cauliflower florets
225 g (8 oz) boned monkfish, cubed
1/4 teaspoon turmeric
150 ml (1/4 pint) fresh milk
100 g (4 oz) skimmed milk soft cheese
chopped chives to garnish
method
1. Melt the butter in a saucepan, add the onion, ginger and garlic. Cook until soft.
2. Add the peppers, cauliflower, fish and turmeric. Cook stirring for 2 minutes. Add the milk, bring to the boil, cover and simmer for 5 minutes.
3. Mix the soft cheese with a little of the hot milk and pour into the pan. Stir well and heat gently, do not boil. Serve sprinkled with chopped chives.
serving amount
serves 2
Gingered Monkfish recipe
15 g (1/2 oz) butter
1 medium onion, sliced
1 cm (1/2 inch) piece fresh root ginger, peeled and chopped
1 clove garlic, skinned and crushed
1/2 red pepper, chopped
175 g (6 oz) cauliflower florets
225 g (8 oz) boned monkfish, cubed
1/4 teaspoon turmeric
150 ml (1/4 pint) fresh milk
100 g (4 oz) skimmed milk soft cheese
chopped chives to garnish
method
1. Melt the butter in a saucepan, add the onion, ginger and garlic. Cook until soft.
2. Add the peppers, cauliflower, fish and turmeric. Cook stirring for 2 minutes. Add the milk, bring to the boil, cover and simmer for 5 minutes.
3. Mix the soft cheese with a little of the hot milk and pour into the pan. Stir well and heat gently, do not boil. Serve sprinkled with chopped chives.
serving amount
serves 2