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Monkfish Couscous
Firm chunks of monkfish are ideal for simmering in a tomatoey broth flavored with garlic, saffron, cumin, and cayenne. Serve the fish over a mound of steaming couscous to soak up all the delicious liquid.
cooking oil, onion, cloves, water, tomatoes, salt, cumin, black pepper, saffron threads, monkfish, parsley, couscous
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Pan-Roasted Monkfish with Mushrooms and Scallions
The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
cooking oil, mushrooms, scallions, cloves, salt, black pepper, monkfish, heavy cream
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Fabienne's Leeks and Monkfish
This Thai-inspired recipe braises monkfish in Madras curry-infused coconut milk to produce a delicate, flavorful, elegant dish.
olive oil, leeks, white wine, lemon juice, cumin, curry powder, turmeric, paprika, coriander, ginger, cayenne pepper, coconut milk, monkfish
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Spanish Braised Monkfish
Olive oil, red bell peppers, garlic and sherry give this gently simmered fish its Spanish accent. Theyre pureed with another favorite Spanish ingredient, blanched almonds, which thicken the sauce and give it a sweet, nutty flavor.
olive oil, onion, red bell peppers, salt, cloves, clam juice, almonds, black pepper, monkfish, parsley
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Thai Monkfish Curry
Do not underestimate how a simple recipe can create a fragrant, warming and delicious curry-tinged soup. This recipe can be made with any firm white fish, and is lovely served over rice.
peanut oil, sweet onion, red bell pepper, curry, coconut milk, monkfish, fish sauce, lime juice, cilantro
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Pan-Roasted Monkfish with Wild Mushroom Stuffed Yukon Gold Potatoes, Sauteed Spinach and Red Wine Sauce
Get Pan-Roasted Monkfish with Wild Mushroom Stuffed Yukon Gold Potatoes, Sauteed Spinach and Red Wine Sauce Recipe from Food Network
monkfish, salt, black pepper, thyme, orange, olive oil, red wine, butter, garlic, wild mushrooms, yukon gold, balsamic vinegar, shallots, bay leaf, veal, spinach
cooking.nytimes.com
Bouillabaisse With Orange Zest, Fennel and Saffron Recipe
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters But creating an admirable local version is no more difficult than making clam chowder
olive oil, onions, oranges, fennel seeds, cayenne, tomatoes, monkfish, clams, scallops, fish, garlic, parsley