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Monkfish or Cod Recipes for Company

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I'm having folks over this weekend and want to make some sort of yummy fish dish (possibly with tomatos?) and monkfish or cod. Bonus points if it's make-ahead (is there such thing as a make-ahead fish dish?).

Actually, a while ago I made a super-easy and wonderful roasted monkfish with tomato dish, which I believe I got from Giada (on the Food TV web site), but have sadly been unable to find it again.

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  1. My husband & I are huge monkfish fans, and so I cook it quite often...
    It's such a 'meaty' fish, that it can stand up to deeper sauces & accompaniments. As a general rule, I roast it, but last night I marinated pieces separately in some roasted tomato salsa and mole leftover from Friday's dinner and then just broiled it - 4min +/- on each side. Served it over braised spinach w/ garlic.
    A few others I've done in the past:
    roasted monkfish over indian spiced chickpeas w/ pomegranate seeds & arugula
    roasted monkfish w/ a fennel-saffron compote (easy to make compote ahead of time)
    marinated in a balsamic sauce, roasted and then served over roasted veggies w/ more of the sauce (very easy to roast veggies ahead & then just re-heat)

    1. whole monkfish filets wrapped in prosciutto are great cooked on the grill...I marinate them in a bit of olive oil and lemon juice , some freshly ground pepper too. They also add nicely to any number of "seafood stews". I make 'em up as I go along....with shrimp and quartered sea scallops, heavy cream and a touch of sherry you can make an easy and elegant first course soup with monkfish

      1. There is a great recipe on epicurious for cod in a tomato, mushroom and wine sauce (then you add cheese). I often make the sauce first earlier in the day and then just roast the fish when the company comes. You can also do a persillade (garlic, parsley, pernod) butter.

        1. I also like a fish chowder-type dish. Cotriade is rich and filling and, I think, elegant. It's fish, fish stock, bacon, onions and potatoes in a filling chowder. I sometimes add cream or milk or 1/2 and 1/2. Bittman has a recipe and there are prob. others online.

          Served with wonderful, warm and crusty bread and a big salad, it's heaven. Especially when it's cold outside. I know it's not tres qourmet and chic, but it's a great dish. Monkfish or cod would be perfect for it.