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Jan 29, 2007 01:06 PM
Discussion

Monkfish or Cod Recipes for Company

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.