9369 monkfish fennel saffron compote Recipes

olive oil, chopped fresh fennel bulbs (about 2 large), chopped onions, fennel seeds, crushed, minced garlic, dry white wine, canned low-salt chicken broth, crushed saffron threads

fennel bulbs (sometimes called anise; 21/2 lb total), stalks trimmed flush with bulbs and bulbs halved lengthwise, olive oil, unsalted butter, roasted, shelled , and skinned chestnuts (1 lb in shell or 11 oz bottled whole), unsprayed fresh fig leaves (optional), thick) monkfish steaks (6 oz each), white bordelaise sauce

monkfish fillets (2 filets about 1-inch to 1 1/2 thick), butter, white wine, lemon juice, parsley, white pepper, salt

monkfish, cut into 2-inch cubes, sweet onion, cut into chunks, red bell pepper, seeded and cut into chunks, whole mushrooms , wiped clean, ground cumin, fresh lemon juice, olive oil

fennel seed, coriander seeds, white peppercorns, kosher salt, yukon gold potato, unpeeled and cut into 1 inch cubes, carrots, peeled and cut on the diagonal into 1/2 inch thick slices, extra virgin olive oil, red onion, each halved and cut into 8 wedges through the root end, fennel bulb, halved lengthwise and cut into 1/2 inch wide wedges through the core, asparagus , tough ends trimmed and cut on the diagonal into 1 1/2 inch lengths, zucchini, ends trimmed and halved lengthwise and cut on the diagonal into 1/2 inch thick slices, fennel , spice rub, sea salt

saffron threads, butter, room temperature, extra-virgin olive oil, divided, boneless chicken breast halves with skin, chopped fresh italian parsley, scant ) finely grated lemon peel, fresh thyme leaves, divided, sliced green onions, white and green parts separated, loosely packed fresh pea shoots or pea sprouts (about 4 oz), water, torn fresh mint leaves, fresh lemon juice, english pea puree

monkfish fillets (about 5), well trimmed, olive oil, minced garlic, crushed saffron threads, fennel-saffron compote

pine nuts, extra-virgin olive oil, onion, halved and sliced, fennel bulb, cored and sliced, garlic, peeled and smashed, lemon peel, kosher salt, plus additional for seasoning, fennel seeds, saffron threads, freshly ground black pepper, golden raisins, chopped fresh flat-leaf parsley, swordfish steaks (about 1-inch thick ), extra-virgin olive oil, for brushing, cayenne pepper, kosher salt, ripe yellow or red tomato, freshly ground black pepper, lemon wedges, for serving

fresh baby spinach (about 2 oz), red potatoes, quartered, quartered cherry tomatoes (about 16 medium), fat-free , less-sodium chicken broth, dry white wine, sliced green onions (about 4), garlic clove, minced, salt, freshly ground black pepper, saffron threads, boneless, skinless monkfish fillets, cut into 2-inch pieces

tomatoes, halved, fresh basil leaves, extra-virgin olive oil, balsamic vinegar, sugar, bottled clam juice, riesling or other fruity white wine, loosely packed) saffron threads, dried crushed red pepper, butter, monkfish fillets or halibut fillets, extra-virgin olive oil, chopped fresh thyme, grated lemon peel, celeriac mash, fresh basil sprigs (optional)

fennel bulb (sometimes called anise) with fronds, fresh red chile, chopped , including seeds, scallions, finely chopped, extra-virgin olive oil, chardonnay or other dry white wine, monkfish fillet (about 1 1/2 inches thick), trimmed of all membranes, feta (preferably greek), crumbled

unsalted butter, fennel bulbs, trimmed , each cut lengthwise into 6 wedges, water, olive oil, garlic cloves, chopped, crumbled saffron threads, clam juice, whipping cream, pernod or other anise-flavored liqueur, freshly shucked oysters or three 8-oz jars shucked oysters

unsalted butter, fennel bulbs, trimmed , each cut lengthwise into 6 wedges, water, olive oil, garlic cloves, chopped, crumbled saffron thread, clam juice, whipping cream, pernod or 3 tbsp other anise-flavored liqueur, freshly shucked oysters or 3 (8 oz) jars shucked oysters

garlic cloves, minced or pressed, chopped onions, olive oil, potatoes, cut into 1/2inch cubes (about 3 1/2 cups), undrained chopped fresh or canned tomatoes (28oz can), dried thyme, water, green beans, sliced fresh fennel bulb (1/4inchthick slices), saffron threads, freshly grated orange peel, juice of 1/2 lemon, salt and ground black pepper to taste

monkfish, skinned and trimmed, all-purpose flour, salt & freshly ground black pepper, olive oil, shallot, minced, dry white wine, fresh lemon juice, reduced-fat sour cream, chopped fresh parsley, freshly grated lemon , zest of, lemon wedge (to garnish ), parsley sprig (to garnish )

monkfish fillets, parma ham, olive oil, red onion, red pepper, yellow pepper, salt, pepper, basil leaves (to garnish )

monkfish fillet, cut crosswise into medallions 1- inch thick (2 small fillets), salt and pepper, dried thyme, crumbled, divided, unsalted butter, divided, garlic, minced, tomato, peeled, seeded and chopped, fresh lemon juice , to taste, red pepper flakes (optional), fresh parsley leaves, minced

fennel seeds, coarse sea salt, fresh fennel bulbs, trimmed of tough outer leaves, bulbs thinly sliced lengthwise with core intact, small fronds reserved for garnish, turnips, peeled, each cut into 1/2-inch-thick wedges