Monkfish Provincial Recipe
Add a photo
1 of 1 Photo

Monkfish Provincial

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."

Rating: This weblink has been rated 14 times with an average star rating of 4.6 Read Reviews (10)

Rate/Review | 225 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • salt and pepper to taste
  • Cajun seasoning to taste
  • 1/2 cup all-purpose flour
  • 1 1/2 pounds monkfish fillets, roughly chopped
  • 2 tablespoons olive oil
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1 large tomato, diced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1/4 cup dry white wine
  • 1 tablespoon chopped fresh parsley

Directions

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 386 | Total Fat: 21.4g | Cholesterol: 74mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2004 by BILLIEMOLE 
Changed the recipe slightly by frying off the monkfish in the seasoned flour to make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2007 by rua 
this was my first time cooking monkfish, and i'm totally hooked. i took the advise of some... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by MARGEBAU 
A very good basic recipe for creating an 'ala provincial' dish. But I seasoned the flour, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2007 by Blazer929 
I followed the recipe exactly as is and it was devine! I used "Jacobs Creek" Chardonnay which... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2007 by cookin'mama 
Yeah! We really loved this recipe. I browned the fish and removed it from the pan while... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2008 by shadyshaw17 
Very good! I used Cayenne instead of Cajun since that's what was in my cupboard and it gave it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2008 by christinascookin 
OUTSTANDING! This is a delicious fish and very yummy way to serve it. Thanks! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2008 by chibiharuka 
Something wasn't quite right with this recipe. I followed directions, removed the fish after... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2006 by Mike 
The recipe is simple and the results are outstanding. I removed the fish after browning, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2009 by withmeonthis 
This was excellent. I didn't change a thing. Served it over a brown rice...my husband raved... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?