How To make Monkfish Chili
3 lg Turkish bay leaves
1/4 ts Ground cumin
1/4 ts Dried basil, crumbled
1/4 ts Dried marjoram, crumbled
1/4 ts Dried red pepper flakes
1 lg Onion, coarsely chopped
1/3 c Tomato paste
1 3/4 lb Tomatoes, peeled, diced
2 lb Monkfish cut, 1/4 inch dice
1/4 c Chili powder
1 tb Cajun Seafood Magic
1 t Salt
1/4 ts Dried thyme, crumbled
1/4 ts Dried oregano, crumbled
1/4 ts Cayenne pepper
2 tb Vegetable oil
2 Green bell peppers, sliced
2 1/2 c Rich fish stock
2 c Cooked red kidney beans
Combine the first nine ingredients in a small bowl. heat oil in a heavy large saucepan over medium heat. Add onion and cook until translucent, stirring, for about 8 minutes. Mix in the bell peppers and continue to cook for another 3 minutes. Add herb and spice mixture and stir for 5 minutes more. Add tomato paste and cook for another 2 minutes. Keep stirring! Add fish stock and tomatoes, increase heat to boiling. Add beans and return to boil. Reduce heat and simmer until beans are heated through. Add fish and sprinkle with chili powder, cook and stir for about 2 minutes, until fish is almost opaque. Add Seafood Magic, stir, remove from heat, adjust seasoning and serve.
How To make Monkfish Chili's Videos
Spaghetti with Monkfish | Rick Stein Recipe
Using a meaty monkfish as the base, with parsley, chopped tomatoes and chilli, Rick shows how to create a simple but tasty Italian meal for two. He also shows how to test a chilli before you add it into your meal, just to help manage the level of spice you are after.
Order the freshest catch from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com
Gordon Ramsay Demonstrates How To Make Monkfish with a Mussel Broth | The F Word
So many layers of flavor!
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The Spring Monkfish Box | Stein's at Home | Rick Stein
Watch as Rick introduces you to the latest version of our Stein's at Home monkfish box - perfect for spring with mussels to start, roasted monkfish for main and a light, but very moreish strawberry Eton mess for dessert. Each course couldn't be easier to finish in your kitchen at home.
Find out more and order at rickstein.com
Sauteed Monkfish
All it takes is a little salt, pepper, and thyme to create simple, golden-crusted monkfish. Executive Chef Robert Sisca of Bistro du Midi gives a basic tutorial on searing fish and finishing it in the oven. For the complete recipe and thousands other cooking and technique how2's, visit how2heroes.com
Linguine with monkfish - quick recipe
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Today Deb will be cooking a refined fish pasta, without too much effort: the linguine with monkfish sauce.
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Today we'll be cooking a great fish pasta without too much effort: these refined linguine with monkfish. Let's see how to do! We'll need:
• about 14 oz (400 g) of monkfish fillet
• 12,5 oz (350 g) of linguine pasta
• 9 oz (250 g) of cherry tomatoes
• about 2 oz (50 g) of green pitted olives
• ½ glass of white wine • 1 clove of garlic / 1 fresh chili pepper
• 1 bunch of chopped parsley
• 3 tbsp of extra virgin olive oil / 1 pinch of pepper / salt to taste
Remove the central bone from the monkfish and cut the flesh into even cubes.
Cut the tomatoes in half, then into quarters, and slice the olives into rings.
Boil the linguine in plenty of salted water... While the pasta is cooking, heat 3 tablespoons of oil in a pan, then add the chopped garlic and chili pepper.
Add the monkfish pieces and brown for a few seconds.
Add the white wine and let it evaporate. Then add the tomatoes and the olives.
Let the tomatoes soften and the sauce reduce a bit, then add salt and pepper, and the chopped parsley.
Drain the linguine, pour into the pan and mix well.
Serve your linguine with monkfish nice and hot, drizzled with a little olive oil... good, easy and quick!
Chinese Chilli Monkfish & Lime (Asian Style Cooking Recipe)
Chinese Chilli Monkfish & Lime (Asian Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
4 x 115g Monkfish Fillets
50g Cornflour
4 Cloves Garlic (finely chopped)
1 Large Fresh Red Chilli (de-seeded & finely chopped)
2 Tbsp Brown Sugar
Juice of 2 Limes
Zest of 1 Lime
Salt to Taste
Method:
1. Toss the monkfish in cornflour, shake off any excess flour
2. Heat 6 Tbsp oil in the wok over medium heat
3. Place the monkfish in the wok, fry on all sides for 6 – 8 minutes or until brown and cooked through
4. Remove the monkfish from the wok and keep warm
5. Place the garlic and chilli in the same wok, stir-fry for a few seconds
6. Add the sugar, lime juice and zest, 3 Tbsp of water and then bring to the boil
7. Allow to simmer for 2 minutes over low/medium heat
8. Spoon the sauce over the fish, serve hot with rice
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