Side Pannel
Roasted Monkfish in Plum Wine Sauce
Roasted Monkfish in Plum Wine Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 3 lb Thick monkfish fillets
Directions
FOR THE MARINADE
Fresh ginger; see prep note
3 Cloves garlic; minced
1 c Chinese plum wine
3/4 c Dry sherry
1 Lemon; juiced
1/2 c Rice wine vinegar
1/2 c White wine vinegar
2 ts Lemon zest; finely grated
2 tb Low-sodium soy sauce
3 Dried Chinese chile peppers
1 tb Coriander seed
2 tb Chopped fresh cilantro; or
-flat-leaf parsley
1 ts Cayenne pepper
ADDITIONS
2 oz Shiitake mushrooms
1 c Sliced celery
1/4 lb Enoki mushrooms; washed and
-trimmed
8 Scallions; see prep note
PREP notes: Cut 8 thin slices (about the size of a dime) from fresh ginger.
Trim scallions, keeping 2 inches of the green, and chop.
1) If the monkfish fillets are not trimmed, use a sharp paring knife and
remove the shiny membrane covering the fillets. Trim to an even thickness,
saving the scraps for fish stock.
2) In a glass or stainless steel bowl, combine the marinade ingredients.
Add the monkfish and marinate for 2 hours at room, temperature or for 6
hours refrigerated, covered with plastic wrap.
3) Soak the dried shiitake mushrooms in boiling water to cover for 15
minutes, pushing them down with the back of a spoon to absorb the water.
Drain, stem, and slice.
4) Preheat the oven to 450F. Remove the monkfish from the marinade,
reserving the marinade. Place in a baking dish and bake for 10 to 12
minutes or until the flesh springs back to the touch. Remove and keep warm.
5) While the monkfish is roasting, boil down the marinade in a small
saucepan until reduced by half. Strain the sauce and return it to the pan.
Add the celery and shiitake and simmer for 5 minutes.
6) To serve, place a monkfish fillet on the plate and top with some of the
sauce. Scatter enoki mushrooms and chopped scallions over the fillets.
Note: The same treatment works well for thick halibut or swordfish steaks,
which can be grilled as well as roasted. The fish can be cooked a day in
advance; roast it for only seven minutes and then reheat in a 300-degree
oven for 12 to 15 minutes.
TIME: 2-1/2 hours total. NUTRITION estimated by publisher, 250 cals, 57 mg
chol, 4g fat, 372 mg sodium
Fresh ginger; see prep note
3 Cloves garlic; minced
1 c Chinese plum wine
3/4 c Dry sherry
1 Lemon; juiced
1/2 c Rice wine vinegar
1/2 c White wine vinegar
2 ts Lemon zest; finely grated
2 tb Low-sodium soy sauce
3 Dried Chinese chile peppers
1 tb Coriander seed
2 tb Chopped fresh cilantro; or
-flat-leaf parsley
1 ts Cayenne pepper
ADDITIONS
2 oz Shiitake mushrooms
1 c Sliced celery
1/4 lb Enoki mushrooms; washed and
-trimmed
8 Scallions; see prep note
PREP notes: Cut 8 thin slices (about the size of a dime) from fresh ginger.
Trim scallions, keeping 2 inches of the green, and chop.
1) If the monkfish fillets are not trimmed, use a sharp paring knife and
remove the shiny membrane covering the fillets. Trim to an even thickness,
saving the scraps for fish stock.
2) In a glass or stainless steel bowl, combine the marinade ingredients.
Add the monkfish and marinate for 2 hours at room, temperature or for 6
hours refrigerated, covered with plastic wrap.
3) Soak the dried shiitake mushrooms in boiling water to cover for 15
minutes, pushing them down with the back of a spoon to absorb the water.
Drain, stem, and slice.
4) Preheat the oven to 450F. Remove the monkfish from the marinade,
reserving the marinade. Place in a baking dish and bake for 10 to 12
minutes or until the flesh springs back to the touch. Remove and keep warm.
5) While the monkfish is roasting, boil down the marinade in a small
saucepan until reduced by half. Strain the sauce and return it to the pan.
Add the celery and shiitake and simmer for 5 minutes.
6) To serve, place a monkfish fillet on the plate and top with some of the
sauce. Scatter enoki mushrooms and chopped scallions over the fillets.
Note: The same treatment works well for thick halibut or swordfish steaks,
which can be grilled as well as roasted. The fish can be cooked a day in
advance; roast it for only seven minutes and then reheat in a 300-degree
oven for 12 to 15 minutes.
TIME: 2-1/2 hours total. NUTRITION estimated by publisher, 250 cals, 57 mg
chol, 4g fat, 372 mg sodium
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