MONKFISH ROASTED LIKE LAMB WITH GARLIC AND FENNEL
Provided by Regina Schrambling
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees.
- Using a very sharp knife, cut away the thin dark membrane that runs along the bottom of the monkfish tail. (If you can't get it all, carefully sever the membrane in two or three places to keep the tail from contracting as it cooks.)
- Cut three cloves of garlic into thin slivers. Using the point of a knife, cut tiny incisions all over the tail and push the garlic in.
- Trim the base of the fennel and pull off the outer layer of the bulb if it's stringy or discolored. Cut off the top, chopping the feathery greens for a garnish. Cut the bulb into quarters, then thinly slice those.
- Place half the butter in the bottom of a large roasting dish and place in the oven. When the butter is melted, arrange the fennel in the pan, then lay the monkfish on top. Season with salt and pepper and dot with the remaining butter. Cover with foil and roast for 35 minutes, basting twice.
- Remove the foil so the monkfish colors lightly. Baste once more and bake 10 minutes longer, or until the flesh is tender.
- Remove the pan from the oven. Using a slotted spoon, transfer the fish to a serving platter, arrange the fennel around it and keep it warm. Pour the roasting juices into a small saucepan and add the fish stock. Boil rapidly until the liquid is reduced by half.
- Blend the mayonnaise with the minced garlic in a deep bowl. Remove the stock mixture from the heat and carefully whisk a ladleful into the mayonnaise. Pour the mayonnaise mixture back into the stock and reheat very gently, if necessary; do not boil.
- Slice the monkfish and spoon the sauce over. Sprinkle with the fennel leaves and serve at once.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 33 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 960 milligrams, Sugar 2 grams, TransFat 1 gram
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Jurnee Sanders
[email protected]I've never heard of monkfish before. What kind of fish is it?
Emely Raquel Bonilla
[email protected]I'm not sure about the combination of monkfish and garlic, but I'm willing to try it.
Janina Kida
[email protected]I'm going to make this dish for my next dinner party.
Shinte Akter
[email protected]This recipe looks delicious.
Quinn Smith
[email protected]I can't wait to try this recipe!
Zyad Mhamd
[email protected]This is one of my favorite monkfish recipes.
Esther Davila
[email protected]I highly recommend this recipe to anyone who loves seafood.
Sheikh Muhammad Abdullah
[email protected]This dish is a great way to impress your guests.
aiden norton
[email protected]Monkfish can be expensive, but this recipe is worth the splurge.
Adnan ahmed Adnan ahmed
[email protected]I've made this dish several times now, and it's always a hit.
Kevin TJ Coster
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Henry Faraji
[email protected]I'm not a big fan of fennel, but I really enjoyed it in this dish.
Dejunaye Overby
[email protected]The roasted vegetables are a great addition to this dish. They add color and flavor.
Mandy Keenan
[email protected]I love the crispy skin on the monkfish. It adds a nice texture to the dish.
Wahid Arman
[email protected]This dish is so easy to make, yet it looks and tastes like it came from a fancy restaurant.
KaVlogbarkadz TV
[email protected]I was a bit hesitant to try monkfish, but I'm so glad I did. This recipe is a game-changer.
Dexter Richards
[email protected]Wow! This dish was a hit at my dinner party. Everyone loved the unique flavor of the monkfish.
Emet Selch
[email protected]The fennel and garlic really complemented the monkfish. A great recipe for a special occasion.
Asif Mubarak
[email protected]I've never cooked monkfish before, but this recipe made it easy and delicious. Definitely a keeper!
Md Agite Hossain
[email protected]This dish was absolutely divine! The monkfish was cooked to perfection, and the garlic and fennel added a wonderful flavor.