Lemon and ginger monkfish
Lemon and ginger monkfish recipe of 04-07-2014 [Updated on 04-07-2014]
Monkfish morsels with lemon and ginger are one of the recipes you find in my book "I menu di misya", you can also find it published in the donnamoderna magazine this week and so today it was dovedroso to put it here on the blog as well. The monkfish is a type of fish that I love because it has no thorns, if you exclude the central one, and prepared in morsels with ginger and lemon, aromas that enhance the flavor, it becomes one of those dishes that immediately makes me think of summer and outdoor lunches. The recipe is very simple, the freshness of the fish will therefore determine the final result, if you take fresh fish, the fish morsels will melt in your mouth;) I wish you a sweet day and leave you to the recipe
How to make lemon and ginger monkfish
Clean the monkfish (here the procedure), take the pulp and cut it into large enough cubes
prepare in a dish the flour mixed with the breadcrumbs, the lemon peel, the minced ginger and the salt
Pass the pieces of monkfish in the breadcrumbs, making everything adhere well
Heat a drizzle of oil with the lemon leaves in a pan
Lift the leaves and add the monkfish morsels
Brown on both sides, then lower the heat and cook for about ten minutes with a lid
When cooked, pour the lemon juice over the fish and serve
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AAA ACADEMY HUNGRY HUNGRY
I have monkfish, I want a festive dish, from Epiphany. I read about a Curry de lotte au lait de coco, it passes itself off as a French recipe, it almost looks like an Indian dish I concentrate, I go back to Indian like a year ago, after all I have enough nostalgia I go to Kerala, I change steps, I add ingredients: excellent success. There is a deluge of coriander, because what grows on the terrace does not have - it will be the season - intense aroma. On the menu for January 2021. The Epiphany.
Cut 700g of fillets of monkfish into regular cubes of about 5 centimeters each.
In a pan: three tablespoons of coconut oil, two pinches of coriander seeds and two of cumin scalded until they "jump".
Add a tablespoon of ginger garlic paste (I have a jar: 1 cup of freshly grated ginger, 1 cup of creamy garlic cloves, 1 tablespoon of turmeric, a tablespoon of sesame oil - or coconut oil, or ghee - mixed). Let it go for three minutes.
Add a green chili seeded and sliced, one onionpeeled and sliced, two pinches of Kashmiri red pepper in powder. Let it go five minutes.
Add the pieces of monkfish. Mix well, let it go for two minutes.
Add 20cl coconut milk.
Stir, cover and simmer for about fifteen minutes.
Spray half of it lemon.
Sprinkle with corianderfinely chopped and serve hot with some steamed rice.
Monkfish Lemon and Ginger - Recipes
I mostly use that of the Pastificio Moro della Valtellina, home of the famous pizzoccheri. These spaghetti are called "Fidelin" del Moro, they go very well with vegetarian sauces and in my opinion, given their particular flavor, they go very well with fish.
I prepared a monkfish ragù, combining it with the last fennel of the season, a vegetable that I like very much and that lately I particularly love with fish.
I also added a fresh and tantalizing note given by fresh ginger.
1 slice of monkfish of about 150 gr
10 cherry tomatoes
1 clove of garlic
juice of 1/2 lemon
chili pepper to taste or paprika
fresh ginger to taste
salt and pepper
With a knife, chop the monkfish until you get the consistency of a ragù. Also chop the fennel into very small pieces.
In a non-stick pan prepare a sauce with a drizzle of oil and a clove of garlic, which you will then remove. Add the monkfish and fennel, deglaze with the juice of half a lemon and the juice of the fresh ginger (I used about a 2 cm piece of root).
After a couple of minutes, add the cherries cut in half. Flavor with ground black pepper and chilli powder, or paprika, according to taste.
Add a couple of tablespoons of cooking water in case it gets too dry.
Drain the spaghetti al dente and add to the sauce, cook for a minute in a pan and serve.
Monkfish Lemon and Ginger - Recipes
Last Saturday I bought, for Sunday lunch, a nice monkfish to do in the oven, and at first I wanted a risotto with courgettes then in corso d & # 8217 I changed my mind, and the first dish became: & # 8220 risotto with zucchini and monkfish & # 8221
Ingredients for 4 people:
- 4 coffee cups of carnaroli rice
- 6 small zucchini
- & # 189 white onion from Chioggia
- 12 small bites of monkfish
- 4 ripe Piccadilly tomatoes
- 400 ml. of vegetable broth
- Grated bread to taste
- 1 teaspoon of pecorino cheese
- 2 cloves of garlic
- Rosemary, parsley, thyme
- Salt and pepper
- Extra virgin olive oil
Procedure: mince the parsley, thyme and a slice of garlic, add the pecorino cheese, a little breadcrumbs, and a pinch of salt and sprinkle the sliced tomatoes with this mixture. Then place the tomatoes in a baking dish lined with parchment paper, inform and cook for about 15 minutes at 200 & # 176.
Wash the courgettes, trim them. Dip two courgettes in lightly salted boiling water and cook for 3 minutes. Cool (possibly in water and ice) the courgettes and cut them into slices lengthwise, obtaining 12 very thin slices. Arrange them on a plate, and keep them aside.
NB: from the monkfish, I cut out 12 small morsels, I cooked the monkfish in the oven, then I took part of the cooking sauce and used it to bake the monkfish morsels skewered with a sprig of rosemary and sprinkled with a little salt and pepper.
Your nibbles cooking is short, about 7 minutes in the oven at 200 & # 176
The remaining courgettes cut one part and cubes, one part grate them in a thin matchstick.
Finely chop the onion and put it in a pan with the extra virgin olive oil, let it brown, then add the whole clove of garlic and the diced courgettes, then cook for about 5 minutes, stirring often.
Add the rice, toast it for 4 minutes, sprinkle it with a ladle of broth, stirring often, about halfway through cooking add the grated courgettes and salt. Stir often and cook adding vegetable broth when needed. At the end of cooking, remove the garlic clove.
Pour a drizzle of oil over the previously sliced courgettes.
Presentation of the dish: place the risotto on the plate, and place the monkfish bites on top of the risotto with very little cooking sauce. Garnish with the courgette slices and the gratinated tomatoes.
I paired this dish with Riesling Italico wine from Eastern Veneto, served chilled.
With this recipe I participate in the contest "Ingredient of June: Zucchini and its flowers" proposed by the GialloZafferano forum.
Like BROIL Fisherwoman
Monkfish, also known as goosefish or angelfish, can reach up to 4 feet long. This fish has a large, flat head. The edible portions of fish are tail meat and liver. Monkfish has a sweet and firm flavor similar to lobster. Fish can be cooked using a variety of methods such as cooking, frying and broiling. Broiling the monkfish allows it to cook quickly under the high heat, which freezes in the juices and keeps the fish moist.
Dissolve 2 tbsp. of butter on the stove in a small saucepan over medium-high heat.
Preheat the grill, and spray the pan with non-stick spray or grease the pan with butter.
Brush both sides of the monkfish with the melted butter. Apply your favorite dry seasonings to the fish.
Place the broiler pan 4-5 inches away from the heat.
Bake the monkfish for five to 10 minutes or until it appears opaque and flakes easily with a fork.
Advice and warnings
- Examine the fish before cooking to ensure that the fish is fresh. The fish will smell like the ocean, and it won't have a fishy smell, according to Vitamin World. The fish will also appear moist and will have a sheen instead of a slimy appearance.
- Avoid cooking monkfish that no longer appears fresh to prevent foodborne illness.
Monkfish Lemon and Ginger - Recipes
Let's prepare the gari
peel, using a potato peeler, the ginger root and always using the tool, obtain thin slices
be careful to cut it along the length of the fiber
bring water to a boil in a saucepan, immerse the slices of ginger and leave them immersed for 10 minutes
we remove them with a colander and let them drain
in a saucepan put the other ingredients to boil mixed with 300 g of the ginger water that we have filtered, taking care that it dissolves all the sugar before removing from the heat
prepare the drained ginger in the jars and cover them with the syrup obtained, close and overturn until cooled to let it seal
we use the gari after at least a month from its preparation, the more rest time we give it, the better it will be
born to accompany sushi dishes, as I told you, but I also use it mixed with salads or to serve fish or chicken dishes and I guarantee success
the remaining ginger water is excellent filtered and used to make a lemon or tea drink
This is what our sea looked like yesterday. Wonderful.
This is the marina of the Naval League where in the summer we land with our dinghy! Now the private boats are all dry for maintenance work!
1 kg. of monkfish
2 cloves of garlic
1 small bay leaf
1 pinch of oregano
1 pinch of salt
extra virgin olive oil to taste
1 ten of cherry tomatoes
300 g. of fresh quadrucci pasta
In a pan, large enough to contain the fish, put extra virgin olive oil, lightly brown the chopped garlic, add the cherry tomatoes cut into wedges, cook a little, then the bay leaf and a pinch of oregano and salt. Add the fish, cook, it will throw out a lot of water forming a nice clear sauce, you can add a little more water, if you think that the sauce that has formed is not enough for you to season the pasta and finish cooking the fish.
Boil the pasta al dente and season with the sauce and chopped raw parsley!
Monkfish Lemon and Ginger - Recipes
Awaiting just a recipe like this !! Thanks and happy Sunday Valeria
ah yes?! well, I'm happy.
good Sunday to you too!
bian, if I come to Sicily. you invite me to lunch.
mythical !! I was also looking for it on Friday to be baked in foil with orange, but alas it does not often arrive inland!
later I read the recipe better.
there is a meme for you chez moi.
thanks bee. I read the meme. mmm..I have to think about it for a while, but I'll answer.
and how could the greeting of Venus miss the Venus rice? I love single dishes with rice and this is truly gourmet! a pizzino: cooking the Venus together with the other rice everything becomes purple eggplant (with all due respect for the common friend. but it would be more beautiful if each rice kept its color (and flavor)). try cooking them separately! of course I strongly advise you not to split the mix in your possession. will be x the next purchase!
thanks for the advice Venus! it is essential to separate Venus from other types of rice. you have very reason! the next time I will definitely do it ..
Nice recipe. I like your ethnic rice.
I invited myself to dinner with you with this excellent rice with monkfish, you don't want any right?