Monkfish with orange is a genuine and truly delicious main course. Do you love cooking fish?
I do, because it is an excellent source of protein and with a little passion you can create truly appetizing seafood dishes. Don’t think it’s difficult, I will show you.
You must absolutely try this orange monkfish, it will not have anything to envy compared to a meat dish.
If you want to experiment with some other seafood dishes, you might also take a look at⬇️
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s look at the ingredients needed to prepare monkfish with orange
- monkfish (1.8 lbs of fillets)
- 1 red onion from Tropea (2 1/2 oz)
- 2 oranges (juice)
- butter (1 oz)
- as needed flour (to flour the fish)
- as needed chopped parsley
- A few sprigs rosemary
- as needed chili pepper
- as needed fine salt
Tools
To make this dish you will simply need a pan, fork or tongs to turn the fish, citrus juicer.
Steps
Take the oranges, wash them, and squeeze the juice from both.
If the oranges have edible peel, you might grate a little and set aside to decorate the dish at the end, once ready.
After patting dry well, with some paper towels, the monkfish fillets so they do not release water, pour the flour onto a plate and pass the pieces through it. Shake off the excess flour and place them on a plate.
In a pan, sweat the Tropea onion with butter over low heat. It should not burn or stick to the bottom, it should remain foamy.
Add the fish and sear (form a golden crust) by turning it several times. Salt.
Now add a few rosemary needles, the chopped parsley, a sprinkle of chili pepper (if you like), and after turning the fillets again, pour in the orange juice.
Let the fillets cook for about 15/18 minutes. It also depends on the thickness.
Pierce them with a fork and if tender, they are ready. If the two oranges used are small and it seems that there is not enough cooking liquid, you can add the juice of a third orange or just two fingers of water.
As you can see from my image, once ready it is pleasant to leave some sauce in the pan, it will be precisely what, accompanying it, will make it more appealing in taste.
Plate and serve with a good glass of white wine (if you like). Enjoy your meal
Tips for consuming monkfish
Monkfish is a fish suitable even for the little ones and for those who don’t eat fish for fear of bones.
Of course, since it’s fish it always requires a minimum of attention, but I assure you that once cleaned of the major bones, you will have nothing to fear.
FAQ (Questions and Answers)
Do you know how beneficial this little fish is? Do you know its other name besides monkfish?
Monkfish is a prized fish, with lean and easily digestible flesh, and is therefore indicated in a low-calorie diet.
It is an important source of minerals: phosphorus, essential for the well-being of bones and teeth; potassium, which helps maintain normal blood pressure and can decrease the risk of recurrent kidney stones and the risk of losing bone tissue during aging; sodium, which regulates the passage of nutrients in and out of cells.
Monkfish is also called anglerfish.
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