Savory Monkfish in Roasted Tomato-Garlic Medley
Enjoy the exquisite taste of monkfish, a delicately sweet seafood reminiscent of lobster, paired with a rich and aromatic roasted tomato-garlic sauce. This dish not only highlights the fish's unique flavor but also offers a delightful balance of savory notes, perfect for a sophisticated dinner. Serve this culinary masterpiece with a chilled glass of white wine for a complete experience that will impress your guests and tantalize your taste buds. Compliments of Food & Wine magazine!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
extra virgin olive oil
1/4 cup (for cooking garlic)
extra virgin olive oil
3 tablespoons (for searing fish)
garlic
2 heads (sliced thin)
garlic cloves
4 large (peeled and sliced thin)
paprika
1 tablespoon (spice)
canned crushed tomatoes
1 cup (for sauce)
water
2 cups (for sauce)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
monkfish fillets
8 (6 ounce) (cleaned, about 2-inch thick)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large skillet, warm 1/4 cup of extra virgin olive oil over low heat. Add the sliced garlic and gently cook, shaking the skillet occasionally, until the garlic turns a deep golden brown, which should take about 15 minutes. Carefully remove 1/4 cup of fried garlic slices and set aside for garnish.
3
To the garlic remaining in the skillet, add paprika and cook for an additional minute to release its flavors.
4
Stir in the canned crushed tomatoes and increase the heat to moderate high. Cook for about 1 minute until warmed through.
5
Pour in 2 cups of water, bring the mixture to a simmer, and continue to cook until the sauce reduces to approximately 1 1/2 cups, which should take around 10 minutes. Season with salt and freshly ground black pepper to taste.
6
While the sauce is simmering, heat the remaining 3 tablespoons of olive oil in a very large skillet over high heat. Season the monkfish fillets generously with salt and pepper.
7
Add the monkfish to the skillet and sear for 2 minutes on one side until browned. Carefully flip the fillets, transfer the skillet to the preheated oven, and roast for about 15 minutes or until the fish is just cooked through.
8
Once done, transfer the monkfish to a large warmed platter. Pour any juices released during cooking into the sauce, simmering for an additional 2 minutes to meld the flavors.
9
To serve, spoon a generous portion of the tomato-garlic sauce onto each plate, set a piece of monkfish on top, and finish with a sprinkle of the reserved crispy garlic slices. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this dish?
The main protein in this recipe is monkfish fillets.
What does monkfish taste like?
Monkfish has a delicately sweet flavor and a texture that is often compared to lobster.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How much garlic is used in this recipe?
The recipe calls for 2 heads of garlic plus 4 large cloves, all sliced thin.
How long should I cook the garlic?
The garlic should be gently cooked over low heat for about 15 minutes until it turns a deep golden brown.
How much garlic should be reserved for garnish?
You should set aside 1/4 cup of the fried garlic slices to use as a garnish.
What spice is added to the garlic in the skillet?
One tablespoon of paprika is added to the garlic to release its flavors.
What type of tomatoes are used for the sauce?
The recipe uses 1 cup of canned crushed tomatoes.
How much water is added to the sauce mixture?
Two cups of water are added to the sauce mixture before simmering.
What is the target volume for the sauce after reduction?
The sauce should be reduced to approximately 1 1/2 cups, which takes about 10 minutes.
How much olive oil is used for searing the fish?
Three tablespoons of extra virgin olive oil are used to sear the monkfish.
How should the monkfish fillets be seasoned?
The fillets should be seasoned generously with salt and freshly ground black pepper.
How long do I sear the monkfish on the stovetop?
Sear the monkfish for 2 minutes on one side over high heat until browned.
How long does the monkfish roast in the oven?
The fish should roast for about 15 minutes or until it is just cooked through.
What should I do with the juices released during cooking?
Pour any juices released during roasting into the sauce and simmer for an additional 2 minutes.
How is the dish assembled for serving?
Spoon the tomato-garlic sauce onto a plate, place the monkfish on top, and sprinkle with reserved crispy garlic.
What is a recommended drink pairing for this meal?
This dish is best served with a chilled glass of white wine.
Is this recipe considered low carb?
Yes, the recipe is tagged as a low carb seafood option.
How many monkfish fillets does this recipe require?
The recipe requires 8 monkfish fillets, each weighing approximately 6 ounces.
How thick should the monkfish fillets be?
The monkfish fillets should be about 2 inches thick.
What kind of oil is recommended for this recipe?
Extra virgin olive oil is recommended for both cooking the garlic and searing the fish.
Can I prepare the garlic in advance?
The instructions involve frying the garlic as part of the sauce preparation, but you can set the garnish slices aside.
Is this recipe suitable for a dinner party?
Yes, it is described as a sophisticated meal perfect for impressing guests.
What is the origin of this recipe?
This recipe is provided compliments of Food & Wine magazine.
What heat setting is used to cook the garlic?
The garlic should be cooked over low heat to prevent burning while it browns.
What heat setting is used to sear the fish?
The fish should be seared over high heat to achieve a brown crust.
Should the serving platter be cold or warm?
The monkfish should be transferred to a large warmed platter once it is finished roasting.
Does the recipe include nutritional information like calories?
Specific nutritional data such as calories and fat are not provided in the raw data.
How many ingredients are in this recipe?
The recipe contains 10 primary ingredients.
Is this dish served hot or cold?
The dish should be served immediately while hot for the best experience.