Reviews Add Rating & Review
Back to Roasted Monkfish All Reviews for Roasted Monkfish - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Monkfish Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 1 1/2 pounds monkfish, cut into 4 pieces 1/4 cup dry white wine or dry vermouth 2 cups Chunky Cipolline Tomato Compote Kosher salt and freshly ground black pepper
Gallery Roasted Monkfish
Recipe Summary Servings: 4
Gallery
Roasted Monkfish
Roasted Monkfish
Roasted Monkfish
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil 1 1/2 pounds monkfish, cut into 4 pieces 1/4 cup dry white wine or dry vermouth 2 cups Chunky Cipolline Tomato Compote Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 450 degrees.
Heat the oil in a skillet over high heat until hot but not smoking. Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes. Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
Transfer the fish to a warm plate and set aside. Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan. Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Monkfish
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Monkfish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
