Recipes
Incorporating Underutilized Fish Into Your Meal Prep

Monkfish Sliders
Ingredients:
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2lbs of monkfish sliced into medallions and pounded thin
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4 cups of flour
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2 cups of vegetable oil
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1 tablespoon of Cajun seasoning
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1 tsp of granulated garlic
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Salt and pepper
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2 dozen small potato rolls
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1 medium head of green cabbage, cut in half and sliced thin
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1 carrot shredded
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1 tsp poppy seed
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3 cups of mayo
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1 tbls honey
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1 tbls apple cinder vinegar
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2 tbls sriracha
Cooking:
Mix the flour, Cajun seasoning, granulated garlic, salt and pepper and coat monkfish with flour. In a heavy bottom pot, heat oil and lightly fry until fish is fork tender, 10 minutes. Lay out on paper towels and lightly salt.
Mix 2 cups of mayo, carrot, poppy seed, cabbage, honey and vinegar. Taste and season with salt and pepper.
Mix 1 cup of mayo with sriracha and stir.
Spread sriracha on potato rolls and assemble slider, serve coleslaw on the side.
Award Winning Fish Stew
Ingredients:
Cooking:
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One large red pepper, large dice
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One large green pepper, large dice
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Three plum tomatoes, large dice
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One can San-Marzano tomatoes
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Two Yukon gold potatoes, medium dice
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Two cloves garlic, minced
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Two carrots, medium diced
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One poud of chorizo, large dice
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Two pounds of monkfish, large chunk
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Two tablespoons of olive oil
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Salt and pepper
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Portuguese seasoning
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One quart of homemade fish stock or fish base
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Three pounds of fish bones
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Two stalks of celery, medium dice
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One small onion, medium dice
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One stalk of leek, clean well and diced
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One bulb of fennel, medium dice
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One bunch of fresh parsley stems
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One bunch of fresh thyme
Monkfish Puttanesca
Ingredients:
2 lbs monkfish fillets, diced into 1 inch chunks
¼ cup olive oil
4 cloves of garlic, smashed
2 tablespoon hot pepper relish
4 anchovy fillets, chopped
½ cup Kalamata olives, pitted
¼ cup capers
1 (28oz) can of San Marzano Tomatoes, crushed
Salt/pepper to taste
Chopped parsley
Grated parmesan
Cooking:
In a heavy bottom pan heat olive oil and add garlic, anchovy until fragrant.
Add hot pepper relish, capers, olives and tomatoes. When it begins to simmer add the monkfish and stir.
Add a little water if needed. Simmer for @ 15 minutes until fish is fork tender and done
Add parsley and top with parmesan cheese
Monkfish in a Cream Sauce
Monkfish with Kelp Tomato Cream Sauce
Ingredients:
4oz pieces of monkfish
1 bag of fresh spinach
2 lbs of kelp (slaw cut)
2qts halved grape or cherry tomatoes
Garlic
Onion
lemon zest and juice
White wine
Roux
Heavy cream
Basil
Salt and pepper
Cooking:
Sear monkfish with desired seasonings
Sauté spinach, kelp, garlic, onion, tomatoes, add lemon zest and juice, deglaze with white wine
Add heavy cream
Thicken with roux if desired
Finish with fresh basil salt and pepper
Ladle cream sauce over monkfish
Red Fish Cassoulet with a Tomato Cilantro Puree
Ingredients:
5 large onions, diced
6 red peppers, diced
6 yellow peppers, diced
1 bunch of celery, diced
2 bags of chopped kale
8# in-harvest Aztec blend
1 can of pinto and 1 can of black beans
1c lime juice
2c white wine
Cooking:
Baked fish for 10-12 min in oven, Cool and flake
Cook Aztec blend in veg stock & reserve
Sauté onion, peppers and celery
Add chopped kale
Add beans
Add wine and lemon juice, cook for about 8min +-
Fold in rice blend and flaked fish (mixture should be a little on the wet side but should hold form)
Season with salt and pepper
Tomato cilantro puree
6 shallots
3/4c garlic cloves
2c white wine
3c diced tomato
2c tomato paste
1qt veg stock
¾ chopped cilantro
Sauté shallots & garlic
Add wine, tomato products, stock and cook 20 min.
Puree the mixture
Season with cilantro, salt and pepper
Assemble #6 scoop of cassoulet in bowl
Ladle tomato puree around
Place an optional garnish of sriracha coleslaw on top
Combine all ingredients and simmer for one hour, strain
Add olive oil to a hot heavy bottom pan, add potato and carrot for 3 minutes stirring then add peppers, onions, season with salt, pepper and Portuguese seasoning. When stew becomes fragrant, add garlic, tomato, San Marzano tomatoes and chorizo, stir, then add stock to cover and simmer. When potato is almost done, add monkfish, season and cook until fish is done.
Optional Ingredients:
Clams and mussels can be added. Add enough fish stock to cover the bottom of the pan. Tent with foil until they steam open. Add all juices and clams back to the stew.

Monkfish Portuguese
Ingredients:
2lbs of monkfish fillet cut into 1.5 inch chunks
1 cup of red wine, (Madera)
2 bouillons of Caldo de Marisco (fish broth)
2 tbls of tomato paste
1 red onion, small dice
2 lbs of red potato cut into half inch dice
2 tbls paprika
1 tsp Red pepper seed
Salt and pepper to taste
water
2 tbls olive oil
Cooking:
Heat up a heavy bottom pan that can go into the oven.
Add olive oil, onion, potato, paprika, red pepper seed and sauté for a few minutes until the onions begin to color.
Add tomato paste and bouillon and stir in
Add wine and reduce by half, season with salt and pepper
Add monkfish and enough water to just cover everything, stir and cover with foil and put it into a 350 degree oven for 30 minutes