Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. To serve, spoon the roasted vegetables into the centre of four serving plates. Continue to simmer the mixture until the cranberries have softened slightly. Season with ½ teaspoon each of salt, pepper, and paprika, and ¼ teaspoon of onion powder. Lightly coat the fish on all sides with ½ tablespoon of olive oil. Rinse the 1-pound monkfish, then pat your fillets dry using paper towels. Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Preheat your oven to 400☏ (205☌) and line a baking sheet with parchment paper. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup. Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Strain the sage butter mixture, reserving the liquid butter. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter. Drain off any excess butter.įor the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Add the blanched Brussels sprouts and fry for a further 4-5 minutes.Īdd the chestnuts, sage and butter and season with salt and freshly ground black pepper.

Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted. Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes. Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes. Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'.Ĭarefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Season with salt and freshly ground black pepper. Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Transfer the mixture to a bowl and set aside to cool slightly. Note: A thin gray membrane covers the tail meat if your fishmonger has left the membrane intact, peel or cut it off before cooking.For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. It can also be cut into strips or chunks and deep-fried in the style of tempura. Recommended Preparation: The versatile monkfish is lovely grilled, poached, roasted, baked, and sautéed. Notes: Monkfish is not as popular in the US as it is in Europe, where it is considered a delicacy. Substitutes: Blackfish, carp, cod, grouper, haddock, pollock, red snapper, tilefish, wolf fish If the thin gray membrane has been left intact over the meat, you may want to ask your fishmonger to remove it before purchasing. Sold as: Skinned fillets (usually deboned) Whole specimens are less commonīuying tips: Look for moist white fillets that glisten and are sweet-smelling. After cooking, add the cauliflower, butter, salt, and pepper to a Cuisineart blender and blend until extremely smooth. Habitat: North Atlantic from Maine to N.C.įlavor Profile: meaty, firm, scallop like texture Break the cauliflower into florets and steam for 10 to 15 minutes, or until very soft. The tender, flaky white flesh is low in fat, firm in texture, and has a very sweet, delicate, lobster like flavor. Market Description: Only the tail end of the fish is edible this portion is usually skinned and filleted. To make the salsa, mix the tomatoes, onion, olive oil, coriander or parsley, vinegar and half the hazelnuts in a bowl, then season to taste with salt and pepper. By twitching a long filament that protrudes from the head, the monkfish lures shellfish and other prey to satiate its enormous appetite. Identification & Biology: A large (up to 50 lbs.), fleshy, sand-colored fish with a huge head and oversized mouth not a beauty-pageant winner.

Poached monkfish