Best 7 Monkfish In Herbes De Provence Marinade Recipes

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If you are craving a main dish that is both delectable and sophisticated, look no further than monkfish in herbes de provence marinade. This mouthwatering seafood dish is easy to prepare yet elegant enough to serve at a special occasion dinner. The key to this recipe lies in the aromatic and flavorful marinade, which infuses the monkfish with a medley of herbs and spices. Select the freshest monkfish fillets you can find, allowing them to marinate for several hours or even overnight to maximize flavor absorption. Once marinated, the monkfish is pan-seared until golden brown and succulent, delivering a tender and flaky texture with every bite. Served with a side of roasted vegetables or a vibrant salad, monkfish in herbes de provence marinade is sure to impress your taste buds and transport you to the sunny shores of the Mediterranean.

Let's cook with our recipes!

OVEN FRIES WITH HERBES DE PROVENCE



Oven Fries with Herbes de Provence image

Tidbit: This makes a tasty picnic. Pack soup in a thermos and, rather than fries, buy a sack of olive oil and rosemary, garlic and onion or herb-flavored specialty potato chips, such as Terra brand, from the snack aisle of the market.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

3 all-purpose potatoes, scrubbed and dried
Evoo, extra-virgin olive oil, for drizzling, about 2 tablespoons
1 tablespoon plus 1 teaspoon dried herbes de Provence, 2 palmfuls OR
1 teaspoon each: dried parsley, sage, rosemary and thyme
Salt, to your taste

Steps:

  • Preheat oven to 500 degrees F. Cut potatoes into thin wedges and place on a cookie sheet. Coat potatoes in a thin layer of evoo, then sprinkle very liberally with 2 palm fulls of herbes. Toss potatoes to coat evenly. Roast potatoes 25 minutes, until crisp and golden at edges. Season hot wedges with salt to your taste.

MONKFISH PROVINCIAL



Monkfish Provincial image

A great recipe for monkfish or tilapia with garlic, tomatoes, mushrooms, and white wine. This is one of my mother's favorite recipes! Serve over pasta or rice.

Provided by Paul Kandel

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 11

salt and pepper to taste
Cajun seasoning to taste
½ cup all-purpose flour
1 ½ pounds monkfish fillets, roughly chopped
2 tablespoons olive oil
¼ cup butter
3 cloves garlic, minced
1 large tomato, diced
1 (8 ounce) package sliced fresh mushrooms
¼ cup dry white wine
1 tablespoon chopped fresh parsley

Steps:

  • In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
  • Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 16.8 g, Cholesterol 73.1 mg, Fat 21.3 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 8.3 g, Sodium 294.5 mg, Sugar 2.4 g

HERBS DE PROVENCE



Herbs de Provence image

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Provided by Mariposa

Categories     World Cuisine Recipes     European     French

Time 5m

Yield 100

Number Of Ingredients 11

2 tablespoons dried rosemary
1 tablespoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder

Steps:

  • Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg

LAMB STEW WITH HERBES DE PROVENCE



Lamb Stew with Herbes de Provence image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 28

1/2 cup chopped yellow onions
1/2 cup diced peeled sweet potatoes
1/2 cup chopped carrots
1 tablespoon minced garlic
2 pounds lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes
1 tablespoon Essence, recipe follows
2 tablespoons olive oil
1/2 cup peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes)
1 tablespoon herbes de Provence, recipe follows
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup dry red wine
3 cups lamb stock, or beef stock, or canned, low-sodium beef broth
French or Italian bread, accompaniment
1/4 cup dried thyme
1/4 cup dried majoram
1/4 cup dried savory
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 teaspoon dried lavender blossoms
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.
  • To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.
  • Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.
  • Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed.
  • Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

HERBES DE PROVENCE GRILLED FLANK STEAK



Herbes de Provence Grilled Flank Steak image

Herbes de Provence is an easy way to dress-up flank steak.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 5

1 tablespoon olive oil, plus more for the grill
2 teaspoons herbes de Provence
Kosher salt and freshly ground black pepper
One 1 1/2-pound flank steak
Steamed green beans and grilled or boiled potatoes, for serving

Steps:

  • Prepare a grill for medium-high heat; brush the grates lightly with oil.
  • Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.
  • Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

LAMB CHOPS WITH HERBES DE PROVENCE



Lamb Chops with Herbes De Provence image

Make and share this Lamb Chops with Herbes De Provence recipe from Food.com.

Provided by Derf2440

Categories     Lamb/Sheep

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

8 lamb chops, 3/4 to 1 1/4 inch thick
1/4 cup extra virgin olive oil
salt and pepper
2 tablespoons basil
2 tablespoons thyme
1 tablespoon savory
2 teaspoons rosemary
1 teaspoon tarragon
1 teaspoon lavender
1 teaspoon fennel

Steps:

  • Nick edges of chops in several places to prevent curling.
  • Brush olive oil on both sides of chops.
  • Sprinkle with salt and pepper and 2 tablespoons Herbes de provence.
  • Rub seasonings into chops.
  • Grill over high heat 3 to 4 minutes per side for medium rare.
  • The chops should register 135 degrees at the thickest part.
  • Transfer to a platter and set aside for a few minutes before serving.
  • Sprinkle with remaining herbs.

Nutrition Facts : Calories 714.1, Fat 64.2, SaturatedFat 24.3, Cholesterol 140.6, Sodium 107.6, Carbohydrate 1.2, Fiber 0.7, Protein 31.3

HERBS DE PROVENCE MARINADE



Herbs De Provence Marinade image

This marinade of fennel seeds, fresh rosemary, sage, oregano and thyme leaves is best for use for fish, meat, chicken and vegetables.

Provided by English_Rose

Categories     Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 7

1 teaspoon fennel seed, crushed
1 tablespoon fresh rosemary
1 tablespoon sage
1 tablespoon oregano
1 tablespoon thyme leaves, chopped
1 cup olive oil
2 -3 tablespoons white wine vinegar

Steps:

  • In a bowl, mix together the crushed fennel seeds with the chopped fresh rosemary, sage, oregano and thyme leaves. Stir in the olive oil, white wine vinegar, to taste, and some salt and freshly ground black pepper.

Nutrition Facts : Calories 1930.3, Fat 216.8, SaturatedFat 30.1, Sodium 7.1, Carbohydrate 3.8, Fiber 2.6, Sugar 0.1, Protein 0.8

Tips:

  • Choose the freshest monkfish you can find. Look for fish that is firm to the touch and has a mild, slightly sweet smell.
  • Use a sharp knife to cut the monkfish into even-sized pieces. This will help the fish cook evenly.
  • Marinate the monkfish for at least 30 minutes before cooking. This will help the fish absorb the flavors of the marinade.
  • Cook the monkfish over medium heat. This will help prevent the fish from overcooking and becoming tough.
  • Serve the monkfish with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Monkfish is a delicious and versatile fish that can be cooked in a variety of ways. When cooked properly, monkfish is tender, flaky, and flavorful. If you're looking for a new and exciting seafood dish to try, give monkfish a try. You won't be disappointed!

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