-
-
My review
Monkfish Provincial
Paul Kandel
"A great recipe for monkfish or tilapia with garlic, tomatoes, mushrooms, and white wine. This is one of my mother's favorite recipes! Serve over pasta or rice."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 385 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
- Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.
Nutrition Facts
Per Serving: 385 calories; 21.3 g fat; 16.8 g carbohydrates; 28.7 g protein; 73 mg cholesterol; 294 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3748 Ratings
-
-
-
-
-
Most helpful positive review
7/17/2007
this was my first time cooking monkfish, and i'm totally hooked. i took the advise of some other reviewers (and that of my fishmonger) and removed the fish from the pan after browning it. i a...
Most helpful critical review
4/26/2008
Something wasn't quite right with this recipe. I followed directions, removed the fish after browning as suggested by others, but the coating got mushy & there wasn't very much liquid left over ...
Most helpful
Most positive
Least positive
Newest
7/17/2007
this was my first time cooking monkfish, and i'm totally hooked. i took the advise of some other reviewers (and that of my fishmonger) and removed the fish from the pan after browning it. i a...
3/11/2004
Changed the recipe slightly by frying off the monkfish in the seasoned flour to make it crispy, then removed it from the pan and added the wine and boiled it down with the rest of the seasoned f...
8/3/2003
A very good basic recipe for creating an 'ala provincial' dish. But I seasoned the flour, and added a bit more of white wine and garlic. It turned out terrific!
7/19/2010
Loved it!! However...instead of 1 1/2 pounds of monkfish I used 1 pound and added a 1/2 pound of sea scallops. I cooked it as per directions and it was delicious!! I used Di Lupo Pinot Grigio w...
1/13/2007
Yeah! We really loved this recipe. I browned the fish and removed it from the pan while cooking the mushrooms, etc. I added it back in with the wine and the parsley. I also sprinkled some add...
7/15/2007
I followed the recipe exactly as is and it was devine! I used "Jacobs Creek" Chardonnay which was recommended by someone I asked in the liquor store and that worked nicely for this dish. I wou...
10/29/2008
Very good! I used Cayenne instead of Cajun since that's what was in my cupboard and it gave it a good flavor kick. I also substituted a can of diced herb flavored tomatoes for the tomato which a...
4/26/2008
Something wasn't quite right with this recipe. I followed directions, removed the fish after browning as suggested by others, but the coating got mushy & there wasn't very much liquid left over ...
1/6/2008
OUTSTANDING! This is a delicious fish and very yummy way to serve it. Thanks!