Free Recipes Archive
4 170g monkfish fillets bay leaf 1 lemon slice black peppercorns 4 tablespoon olive oil juice of 1 lemon zest of lemon 1 small red chilli, finely chopped 1 clove garlic, crushed sea salt 8-10 large basil leaves, shredded Put Read More …
Monkfish: 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1 teaspoon cumin 1/4 teaspoon cayenne pepper 1/2 teaspoon turmeric 1-1/2 pounds monkfish fillets Whisk together all ingredients in a medium shallow baking dish. Add monkfish and turn to coat. Read More …
3 tablespoons olive oil 1 head garlic; separated 1 lemon; thickly sliced 4 175 g fillets monkfish; skinned 1 teaspoon herbes de Provence 250 ml dry white wine 125 ml fish stock 1 400 g can artichoke hearts; drained and Read More …
1/4 pound julienne vegetable (i.e. cucumber, onions, carrot, celery) Vegetable oil Salt and pepper 1 pound monkfish Flour 1/4 cup butter 3/4 cup white wine, approximately Fish Stock (see below) 3/4 cup heavy cream, 3-1/2 Tablespoons peeled, sliced ginger, set Read More …
3 shallots, minced 1 Tablespoon unsalted butter 3/4 pound tomatoes, peeled, seeded and diced 2/3 cup heavy cream 1/3 cup dry vermouth 1/4 teaspoon saffron threads, crumbled 1-1/2 pounds monkfish fillets, membrane discarded and the fillets cut crosswise into 3/4 Read More …
225 g natural yogurt 1 tablespoon cornflour 2 tablespoons milk 10 strands saffron 1 teaspoon salt 1 teaspoon cayenne pepper 300 ml double cream 1 large bulb fennel; trimmed and sliced 1 large onion; sliced 700 g monkfish; filleted fresh Read More …
2 pounds monkfish, in large whole filets, skin and membranes removed 2 Tablespoons olive oil 3 large garlic cloves, minced 3 large red bell peppers, cored, seeded, cut into strips lengthwise 3/4 cup whole almonds, toasted 1/2 teaspoon saffron threads Read More …
1-1/4 pounds Monkfish fillets 2 Tablespoons Olive oil 2 each Garlic cloves, minced 3 cups Sugar snap peas 2 each Scallions, sliced 1 Tablespoon Peeled minced gingerroot 1 Tablespoon Grated orange rind 2 cups Orange sections Trim the membrane and Read More …
200 g monkfish medallions 12 scallops 1 tablespoon oil 15 g butter PUREE: 25 g butter 1 small onion; finely chopped 125 g frozen peas; cooked 8 round lettuce leaves / 1 little gem; shredded 4 tablespoons white wine; or Read More …
15 g butter 1 medium onion; sliced 1 x 1 cm piece fresh root ginger; peeled and chopped 1 clove garlic; crushed 1/2 red pepper; chopped 175 g cauliflower florets 225 g monkfish; boned and cubed 1/4 teaspoon turmeric 150 Read More …
2 satsumas or tangerines; unpeeled, thinly sliced 1 onion; chopped 1 x 1 cm piece fresh root ginger; peeled and finely chopped 500 g monkfish fillets; skinned 3 spring onions; thinly sliced 250 ml fish stock 1/2 lime; zest only Read More …
4 fillets of monkfish 1/2 cup light soy sauce 1 minced garlic clove 1 Tablespoon grated fresh ginger White pepper to taste Mix soy sauce, garlic, ginger and pepper and marinate the monkfish for several hours in the refrigerator, turning Read More …
Hailing from Cataluña, this paella features monkfish, which has gained in popularity in recent years. Prepared and cooked correctly, monkfish tastes like lobster. Here, the subtle flavor and tenderness of the monkfish add the perfect accents to the plump, juicy Read More …
6 servings 1/4 cup extra virgin olive oil 1 lb russett potatoes, peeled and very thinly sliced 1 leek, white part only, very thinly sliced 2 shallots, peeled, diced 1 medium carrot, peeled, very thinly sliced 2 garlic cloves, minced Read More …
1 tablespoon olive oil 1 onion, sliced 2 cloves garlic, minced 3 tablespoons ouzo or pernod 3/4 pounds potatoes, peeled, cut into 1/2-inch cubes, 2 cups 14 ounces diced tomatoes, drained 16 ounces clam juice, or 2 cups homemade fish Read More …
Hailing from Cataluña, this paella features monkfish, which has gained in popularity in recent years. Prepared and cooked correctly, monkfish tastes like lobster. Here, the subtle flavor and tenderness of the monkfish add the perfect accents to the plump, juicy Read More …