Medallions of Monkfish
Updated October 9, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 1 hour
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup golden raisins
1 cup warm water
¼ cup pignoli nuts
1 ½ pounds monkfish fillets
½ cup flour
½ cup corn oil
Salt
3 tablespoons olive oil
1 large onion, sliced very thin
1 teaspoon chopped fresh rosemary or ½ teaspoon dried
4 bay leaves
Freshly ground black pepper
1 tablespoon white vinegar
½ teaspoon dry white wine
½ cup fish stock
1 teaspoon grated lemon peel
Pinch of sugar
Nutritional analysis per serving (6 to 8 servings)
13 grams carbs; 21 milligrams cholesterol; 316 calories; 9 grams monosaturated fat; 10 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 1 gram fiber; 434 milligrams sodium; 14 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place raisins in a bowl, add water and allow to soak for 30 minutes. Lightly toast nuts and set aside.
- Step 2
Trim monkfish of any membrane and discolored spots and slice into medallions about ½ inch thick. Dust medallions lightly with flour.
- Step 3
Heat corn oil in a large skillet. Fry fish over medium-high heat until just golden, 3 to 4 minutes on each side. Drain on absorbent paper and season lightly with salt.
- Step 4
In a clean skillet, heat olive oil. Saute onions over medium heat until golden. Add rosemary, bay leaves and salt and pepper to taste. Stir in vinegar, wine and stock. Simmer for 10 minutes, until liquid remaining in pan just moistens onions. Drain raisins and add them along with nuts, lemon peel and sugar. Simmer briefly, then remove bay leaves.
- Step 5
Arrange a layer of half the monkfish in a serving dish and spread half the onion mixture over fish. Repeat with another layer of fish and then the remaining onions. Allow to marinate at room temperature for 2 hours before serving.
Private Notes
Comments
I marinated for about 45 minutes, leaving medallions in the cast iron pan I cooked them in. They were still warm and the dish was great. Definite Keeper.
Made with chicken stock instead of fish stock, but we loved it! We will definitely have this again.
This was such a simple yet elegant dish to pull together! The sauce was remarkable, and while the monkfish is perfect, you could modify the recipe with shrimp or scallops. I served this with saffron rice and a simple green salad. It was a perfect meal!