Best 3 Monkfish With Caper Butter Recipes

Monkfish with caper butter is an exquisite dish that combines the delicate flavor of monkfish with the tangy, salty flavor of capers. The buttery sauce adds a richness to the dish, while the lemon juice adds a touch of acidity. This recipe is sure to be a hit with seafood lovers and is perfect for a special occasion or a romantic dinner.

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MONKFISH WITH CAPER BUTTER

Monkfish With Caper Butter image

Provided by Florence Fabricant

Categories dinner, lunch, main course

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

12 monkfish medallions, 1/2-inch thick (about 2 pounds)
1/2 cup all-purpose flour
1 teaspoon dry mustard
Salt and ground black pepper
6 tablespoons unsalted butter
1 tablespoon finely minced shallots
2 tablespoons drained capers
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced tarragon leaves
Lemon wedges, for serving

Steps:

Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up.
Melt the butter in a small skillet. Add the shallots and cook on medium until both the butter and shallots have browned and acquired a nutty aroma. Do not allow them to blacken. Remove from heat, stir in capers, season with salt and pepper and set aside.
Warm 6 dinner plates or a platter. Heat olive oil in a large skillet, preferably cast iron. When very hot, add the fish medallions, floured side down, and sauté until they turn golden, no more than a minute or so. Transfer them, cooked side up, to the plates or platter.
Briefly warm the caper sauce. Add the lemon juice and tarragon and spoon a little of the sauce over each medallion. Garnish with lemon wedges and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 8 grams, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams

MONKFISH IN LEMON BUTTER WINE SAUCE

Monkfish in Lemon Butter Wine Sauce image

Very Simple Monkfish Recipe. I had something similar in Venice Italy. I have been searching forever for a monkfish recipe with no luck. In fact I became rather intimidated as most sites I found info on said Monkfish was difficult to prepare. So I made this one up Myself. My Husband & children loved it. The cooking and ingredient quantities are estimated as I just threw everything together & this was the 1st time I made this.

Provided by lbyrne

Categories Very Low Carbs

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs monkfish fillets (2 filets about 1-inch to 1 1/2' thick)
3/4 cup butter
3 tablespoons white wine
2 teaspoons lemon juice
1/2 teaspoon parsley
1/4 teaspoon white pepper
1/4 teaspoon salt

Steps:

Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
Place Monkfish Fillets in pan & season with salt & pepper.
Slice sticks of butter in 1/8" pieces & lay on top of fish.
Sprinkle lemon & wine over fish.
Sprinkle fish with parsley.
Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.

MONK FISH ROASTED W/CAPERS, BACON & PARSLEY (ZWT-8)

Monk Fish Roasted W/Capers, Bacon & Parsley (ZWT-8) image

Found at www.caterersearch.com & entered for ZWT-8 because we were gifted w/some lovely monkfish. It was a "Seasonal Recipe of the Wk" by Mike Robinson & included "A lrg handful of samphire (opt to serve)" as 1 of the ingredients. BUT samphire was not in the ingredient data base, so I did a search. I found myself reading an article & watching a chef-prep video of a dish from the Michelin-starred Danesfield House in the UK that was being prepped for Olympic athletes staying there. 1 of the prep steps was: "In a pan of salted water, blanch the rock samphire (quickly to keep the nutrients)". Wikipedia was more help & said: "Samphire is the name given to a number of distinct edible plants that grow in coastal areas. Rock samphire is a coastal species w/white flowers that grows in the UK." In the pic shown, it resembles asparagus & occ is called sea asparagus, but I left the samphire option out to avoid confusion (Time was estimated). Enjoy!

Provided by twissis

Categories European

Time 25m

Yield 4 8 oz Servings, 4 serving(s)

Number Of Ingredients 11

Ingredients

100 g butter
1 kg monk fish (4 250gm tails)
2 lemons (zested & juice reserved)
2 large shallots (peeled & finely chopped)
1 garlic clove (peeled & finely chopped)
100 g bacon (very finely chopped)
2 tablespoons capers (sml size)
75 ml dry white wine
flat leaf parsley (1 sml bunch, finely chopped)
sea salt (to taste)
black pepper (freshly grd, to taste)

Steps:

Preheat oven to 200C/400F temp - Heat a non-stick, oven-proof pan over med-high heat. For ea portion, add a small pat of butter. When the butter foams, add the monkfish tails & brown on both sides. Season w/salt & pepper as desired (I used lemon pepper).
Squeeze the juice of half a lemon over the fish & transfer to the oven to bake for 10 minutes. Check that the fish is hot throughout by pushing a skewer or knife into the thick part of the fish. If it comes out hot, the fish will be done (should take no more than 15 minutes). Remove from the oven, take the fish out of the pan & allow to rest.
While the fish is resting, add a little more butter to the pan w/the shallots, garlic & bacon. Cook over a high-heat for a few min (til the bacon is cooked). Add the capers, a final squeeze of lemon juice, some grated lemon zest & the white wine.
Add the monkfish back to the pan & baste w/the bacon/caper sauce for 2-3 minutes. Scatter parsley over the monkfish & shake the pan once or twice more. Place the monkfish tails on a bed of rice, cous cous or asparagus. Spoon the bacon/caper sauce over the top of the monkfish & serve immediately.

Nutrition Facts : Calories 325.5, Fat 31.6, SaturatedFat 16.5, Cholesterol 70.4, Sodium 516, Carbohydrate 5.5, Fiber 1, Sugar 0.9, Protein 3.8

Tips:

Choose the freshest monkfish you can find: Look for firm, white flesh with no signs of discoloration or odor.
Use a sharp knife to remove the skin from the monkfish: This will help to prevent the fish from curling up when it is cooked.
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.
Baste the monkfish with the caper butter frequently: This will help to keep the fish moist and flavorful.
Serve the monkfish immediately with your favorite sides: Roasted vegetables, mashed potatoes, or rice are all great options.

Conclusion:

Monkfish with caper butter is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of the tender monkfish, the rich and flavorful caper butter, and the bright and tangy lemon juice is sure to please everyone at the table. So next time you're looking for a new seafood recipe to try, give this one a try - you won't be disappointed!