Best 3 Monkfish Saganaki Recipes

Monkfish saganaki is a traditional Greek dish made with monkfish, tomatoes, onions, and feta cheese. The dish is typically cooked in a clay pot called a saganaki, and it can be served as an appetizer or a main course. Monkfish is a type of white fish that is known for its firm texture and mild flavor. It is a good source of protein, omega-3 fatty acids, and vitamins. Tomatoes are a good source of vitamins C and A, and they also contain lycopene, an antioxidant that has been linked to a number of health benefits. Onions are a good source of fiber, vitamin C, and potassium. Feta cheese is a type of brined cheese that is made from sheep's milk or goat's milk. It is a good source of protein, calcium, and fat.

Let's cook with our recipes!

MONKFISH SAGANAKI

Monkfish Saganaki image

Provided by Milos Athens

Categories Fish Sauté Quick & Easy Feta Fennel Hot Pepper White Wine Summer Gourmet Athens Greece

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 small fennel bulb (sometimes called anise) with fronds
1 (4- to 5-inch-long) fresh red chile, chopped, including seeds
2 scallions, finely chopped
1/3 cup extra-virgin olive oil
2/3 cup Chardonnay or other dry white wine
8 (1/4-lb) pieces monkfish fillet (about 1 1/2 inches thick), trimmed of all membranes
1/4 lb feta (preferably Greek), crumbled

Steps:

Cut stalks from fennel bulb and reserve 4 fronds for garnish, then discard stalks. Halve bulb lengthwise, core, and thinly slice crosswise.
Sauté fennel, chile, and scallions in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until fennel begins to soften, 4 to 5 minutes. Add wine and bring to a boil.
Season fish with salt and pepper and add to fennel mixture. Cook, covered, over high heat until fish is just cooked through, 5 to 6 minutes. Remove lid and sprinkle feta over fish and cooking liquid, then cook, swirling skillet frequently, just until cheese is melted and sauce is creamy, 1 to 2 minutes (do not let boil). Serve fish immediately, with sauce spooned over it. Garnish with fennel fronds.

PRAWN SAGANAKI

Prawn Saganaki image

In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We're raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.

Provided by Angie

Categories Appetizers and Snacks Seafood Shrimp

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 red onion, halved and thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons tomato paste
½ cup white wine
1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
1 ½ pounds prawns, peeled and deveined, tail on
½ cup crumbled Greek feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 19.7 g, Cholesterol 277.5 mg, Fat 11.5 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 967.5 mg, Sugar 11.7 g

MONKFISH RUMAKI

Monkfish Rumaki image

Categories Fish Leafy Green Pork Vegetable Appetizer Sauté Bacon Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 4

Ingredients

4 bacon slices, cut crosswise into 1/2-inch pieces
1 1/2 pounds monkfish fillets, membranes removed, cut crosswise into 1/2-inch pieces
1 large head radicchio, thinly sliced (about 4 cups)
Honey Mustard Sauce

Steps:

Sauté bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off all but 1 tablespoon pan drippings. Add monkfish to skillet and sauté until cooked through, about 2 minutes. Using slotted spoon, transfer fish to plate. Tent with foil.
Return bacon to skillet. Add radicchio and 1/4 cup Honey Mustard Sauce. Sauté until radicchio wilts, about 2 minutes.
Spoon radicchio mixture onto center of plates. Arrange monkfish around radicchio. Drizzle remaining Honey Mustard Sauce atop fish.

Tips:

Choose the freshest monkfish possible. Fresh monkfish will have a mild, slightly sweet flavor and a firm, white flesh.
Soak the monkfish in milk for 30 minutes before cooking. This will help to tenderize the fish and prevent it from becoming dry.
Season the monkfish liberally with salt and pepper. This will help to enhance the flavor of the fish.
Cook the monkfish over medium heat. This will help to prevent the fish from overcooking and becoming tough.
Serve the monkfish immediately. Monkfish is best served hot, with a squeeze of lemon juice and a dollop of tzatziki sauce.

Conclusion:

Monkfish saganaki is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of tender monkfish, flavorful tomatoes, and creamy feta cheese is sure to please everyone at the table. With a few simple tips, you can make sure that your monkfish saganaki turns out perfectly every time. So next time you're looking for a new and exciting way to cook monkfish, give this recipe a try!