Recipe courtesy of Martha Stewart
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Heat oven to 450 degrees F.

Divide corn oil between 2 (10-inch) nonstick ovenproof skillets. Over high heat, heat oil until just smoking. Place 2 pieces of monkfish in each skillet, and saute until fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or, when left in the fillet for 5 seconds, is warm to your lip.

In a large enameled pot over medium heat, add butter, bacon, and mushrooms. Cover, and cook for about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate.

Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among 4 plates.

Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch thick slices; fan over vegetables. Serve immediately.

IDEAS YOU'LL LOVE

Roast Pork Loin

Recipe courtesy of Food Network Kitchen

Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Roasted Stuffed Pork Loin

Recipe courtesy of Daphne Brogdon

Chimney Tuna Loin

Recipe courtesy of Alton Brown

All Day Pork Loin Chili

Recipe courtesy of Steve McDonagh|Dan Smith

Grilled Monkfish Loins with Roasted Eggplant and Poblano Peppers

Recipe courtesy of Gourmet Magazine

Monkfish with Spinach

Recipe courtesy of David Rosengarten

Monkfish in Miso

Recipe courtesy of Michele Urvater

Spiked Monkfish Over Couscous

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking