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    You are in: Home / Recipes / Monkfish in Lemon Butter Wine Sauce Recipe
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    Monkfish in Lemon Butter Wine Sauce

    Monkfish in Lemon Butter Wine Sauce. Photo by ccb531

    1/1 Photo of Monkfish in Lemon Butter Wine Sauce

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    lbyrne's Note:

    Very Simple Monkfish Recipe. I had something similar in Venice Italy. I have been searching forever for a monkfish recipe with no luck. In fact I became rather intimidated as most sites I found info on said Monkfish was difficult to prepare. So I made this one up Myself. My Husband & children loved it. The cooking and ingredient quantities are estimated as I just threw everything together & this was the 1st time I made this.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
    2. 2
      Place Monkfish Fillets in pan & season with salt & pepper.
    3. 3
      Slice sticks of butter in 1/8" pieces & lay on top of fish.
    4. 4
      Sprinkle lemon & wine over fish.
    5. 5
      Sprinkle fish with parsley.
    6. 6
      Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.

    Ratings & Reviews:

    • on March 03, 2011

      55

      Ty anyone who has ever been intimidated by preparing fish: Try this recipe! It was super easy to prepare and the flavor is outstanding, probably better than you've had at most restaurants. I used haddock with fantastic results. You can probably use almost any fish you would like. The only other change I made was to reduce butter by half and when I make it again I will do the same, because I can't imagine this fish tasting any better than it did. What I also love about this recipe is that it's easy to do for a dinner party. I can prepare it in advance and then just pop it in the oven. I can't wait to serve it to my friends. Thank you very much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2013

      Thanks, really enjoyed your recipe and it was very easy to make. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2012

      55

      I wanted to saute something instead of broil, but I liked this recipe. I used it as my inspiration, with the following modifications:

      Chop up the fish into 1-2 inch cubes. Pour double the wine and lemon into a bowl. Add parsley to the bowl. Add salt and pepper to the bowl. Add 1 tbsp extra virgin olive oil to the bowl. Now, add all the fish into the bowl, and use hands to cover the fish with this mixture.

      Add half the amount of butter as the recipe calls for into a large saute pan, and for the remaining amount, use canola or olive oil. Heat the skillet to high. Add the entire bowl to this pan. Allow fish to cook on high head for 1.5 min, and then flip over. Wait 1.5 min on this side as well, and then use a spatula to mix the fish with the entire mixture in the pan. Remove fish from the pan (draining any excess fluid) and put onto a plate. Turn the heat as high as it will go, and allow the remaining mixture to thicken. Once it is of a mayonnaise-like consistency, separate the brown sauce from the remaining oil, and use a spoon to put some on top of the fish on the plate. Serve this way.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Monkfish in Lemon Butter Wine Sauce

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 444.3
     
    Calories from Fat 334
    75%
    Total Fat 37.1 g
    57%
    Saturated Fat 22.4 g
    112%
    Cholesterol 134.0 mg
    44%
    Sodium 480.5 mg
    20%
    Total Carbohydrate 0.5 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 25.0 g
    50%

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