Roasted Monkfish
Roasted Monkfish is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 186 calories, 25g of protein, and 6g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of wine, chunky cipolline tomato compote, monkfish, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 19 minutes.
Instructions
Preheat the oven to 450 degrees.
Heat the oil in a skillet over high heat until hot but not smoking.
Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes.
Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
Transfer the fish to a warm plate and set aside.
Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan.
Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Tangent Paragon Vineyard Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 12 dollars.
Tangent Paragon Vineyard Pinot Gris
Framed by a light lemony acidity and vibrant minerality, thispinot gris was made in the traditional dry style of northern Italy.It is surprisingly full-bodied, with concentrated flavors of peach,ginger and tropical fruit, with a hint of a pine-resin character. A great wine on its own, Tangent Pinot Gris pairs well with a widerange of foods including seafood, pasta with light sauces, evengrilled sausages.