Reviews Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
Back to Poached Monkfish with Red Onion, Oranges, and Kalamata Olives All Reviews for Poached Monkfish with Red Onion, Oranges, and Kalamata Olives - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Poached Monkfish with Red Onion, Oranges, and Kalamata Olives Credit: Dana Gallagher Recipe Summary Servings: 6
Ingredients For Quick Court-Bouillon 1 onion, peeled, cut into 8 wedges 1 rib celery, cut into 4 pieces 1 carrot, cut into 4 pieces 3 sprigs fresh flat-leaf parsley 2 bay leaves 1 teaspoon whole black peppercorns Zest of 1 orange 1/2 cup white wine For Monkfish 2 one-pound monkfish fillets, skin and black membranes removed 2 oranges, segmented, juice reserved 2 ounces Kalamata olives (about 1/2 cup), cut into quarters lengthwise 1 medium red onion, peeled, cut into 1/2-inch-wide slivers
Gallery Poached Monkfish with Red Onion, Oranges, and Kalamata Olives Credit: Dana Gallagher
Recipe Summary Servings: 6
Gallery
Poached Monkfish with Red Onion, Oranges, and Kalamata Olives Credit: Dana Gallagher
Poached Monkfish with Red Onion, Oranges, and Kalamata Olives
Credit: Dana Gallagher
Poached Monkfish with Red Onion, Oranges, and Kalamata Olives
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
1 onion, peeled, cut into 8 wedges 1 rib celery, cut into 4 pieces 1 carrot, cut into 4 pieces 3 sprigs fresh flat-leaf parsley 2 bay leaves 1 teaspoon whole black peppercorns Zest of 1 orange 1/2 cup white wine
2 one-pound monkfish fillets, skin and black membranes removed 2 oranges, segmented, juice reserved 2 ounces Kalamata olives (about 1/2 cup), cut into quarters lengthwise 1 medium red onion, peeled, cut into 1/2-inch-wide slivers
Directions
Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow flavors to blend. Strain; discard solids. Return court-bouillon to pan.
Bring court-bouillon to a boil; reduce to just simmering. Place fish in stock (it will be partly submerged); top with oranges, olives, and red onion. Cover; cook until fish is just cooked through, about 10 minutes.
Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. Serve immediately.
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
All Reviews for Poached Monkfish with Red Onion, Oranges, and Kalamata Olives
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Poached Monkfish with Red Onion, Oranges, and Kalamata Olives
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
