Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt and pepper to taste
Cajun seasoning to taste
1 1/2 pounds
monkfish fillets, roughly chopped
1 (8 ounce) package
sliced fresh mushrooms
dry white wine
chopped fresh parsley
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 added it back to the garlic, tomato & mushroom mix with the wine and parsley. served it with tagliatelle and steamed sugarsnaps. great introduction to monkfish! :)
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 to serve over rice. Not a big hit w/me.
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 flour and added some french mustard. Then I baked the fish with the mushrooms and tomoatoes (also added some olives and sundried tomoatoes) in the wine sauce. It was delicious. My fiance said it was the best white fish he had ever had!
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!
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 which is an Italian white wine. I served it over a thin piece of multi-grain toast instead of pasta or rice to soak up the sauce and with a side of string beans that I sauteed with a touch of canola oil, sesame seed, ground ginger and celery seed.
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 additional cajun seasoning in the pan (I used Penzey's hot cajun). I would be proud to make this for company!
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 added a really nice taste. Very good recipe and nice way to dress up monkfish!
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 would definately make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 192
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Make spicy tuna cakes using basic ingredients commonly found in the pantry.
See how to make easy pan-seared halibut steaks with bacon and bean relish.
Simple salmon cakes with fresh dill and green onions fry up golden brown.