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Monkfish
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Monkfish baked with celery hearts, butter, caraway, saffron, shallots, wine, and heavy cream.
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Cooked in white wine, ginger, and soy sauce.
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Serve hot with a squeeze of lemon and a crusty French type bread.
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The fish is marinate in soy sauce, garlic, ginger and pepper, then broiled.
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Served with a sauce made with butter, orange juice, and skim milk.
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by Antony Worrall Thompson from Ready Steady Cook.
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Deep-fried marinated medallions of monkfish meat coated in rice boodles served with a dipping sauce.
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Prepared with mustard, breadcrumbs, and Parmesan cheese.
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Recipe by Rick Stein from Fruits of the Sea.
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Marinated in cumin, paprika, cayenne, cilantro, garlic, and olive oil.
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Served with an orange juice and scallion sauce.
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Made with sweet potatoes, spinach, and a wine sauce.
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Includes a Ritz cracker topping.
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Baked with potatoes, tomatoes, and Parmesan cheese.
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Monkfish baked with butter, walnuts, shallot, and lemon.
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Monkfish, onion, green pepper, and mushrooms placed on skewers and grilled.
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Can substitute with cusk (a variety of whitefish). Serves 4.
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Monkfish is lightly seasoned and cooked with mushrooms, tomatoes, and garlic.
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Grilled Monkfish with Luganeya Sausage, Collards, and Tarragon; Monkfish Scaloppine With Shiitakes, Chianti, and Sage; and Monkfish with Almond Sauce.
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Fish steamed in beer.
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Recipe by Kevin Woodford from Ready Steady Cook.
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Includes a photo of the dish.
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Recipe by Antony Worrall Thompson from Ready Steady Cook.
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Recipe from Canyon Ranch.
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Recipe by James Martin from Saturday Kitchen.
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Served with a cream, soy sauce, caster sugar sauce.
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Simple recipe with saffron.
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Monkfish is simmered in water, vinegar, seafood seasoning, and celery seed.
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Recipe from Chef Todd Gray of Equinox on StarChefs.
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A rustic oven-roasted monkfish with potatoes, shallots, and Roma tomatoes.
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A French bistro recipe for monkfish, wrapped in bacon and roasted.
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Marinade includes ginger, garlic, Chinese plum wine, dry sherry, lemon, rice wine vinegar, and white wine vinegar.
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Fillets are sautéd, then baked in sherry.
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Includes soy sauce, chicken stock, sherry, and mushrooms.
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Recipe by Rick Stein from Food Heroes.
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Recipe from Dry Creek Kitchen`s.
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by Paul Harwood from Masterchef.
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