Monkfish Tails Piperade Recipe

Name: Monkfish Tails Piperade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large green bell peppers; 2 large red bell peppers; 1 large yellow onion; 2 tablespoons or so olive oil; 2 or 3 cloves garlic, pureed; 1 teaspoon mixed herbs; Salt and freshly ground pepper; 3 1/2 pounds trimmed monkfish fillets; Flour; 2 tablespoons olive oil; About 1 cup each dry white wine or French Vermouth, and fish or chicken broth; Fresh tomato fondue (see recipe

Servings: persons

2 large green bell peppers
2 large red bell peppers
1 large yellow onion
2 tablespoons or so olive oil
2 or 3 cloves garlic, pureed
1 teaspoon mixed herbs
Salt and freshly ground pepper
3 1/2 pounds trimmed monkfish fillets
Flour
2 tablespoons olive oil
About 1 cup each dry white wine or French Vermouth, and fish or chicken broth
Fresh tomato fondue (see recipe

1
Wash, halve, stem and seed the peppers, and cut into very fine long thin slices.
2
Peel the onion, halve through the root, and cut into thin lengthwise slices.
3
Film a large frying pan with the oil, add heat for 4 to 5 minutes while you add the garlic, herbs and seasonings.
4
Vegetables should be partially cooked; they will finish with the fish.
5
May be done in advance to this point; let cool uncovered, then transfer to a bowl, cover and refrigerate.
6
Cut the fish into serving chunks.
7
Just before you are to saute it, season all sides with a sprinkling of salt and pepper, dredge lightly in flour, and shake off excess.
8
Into a second frying pan (or in the same one, if you have done the vegetables ahead), pour in enough oil to film it and set over moderately high heat.
9
When very hot but not smoking, add the fish in one layer.
10
Saute for 2 minutes, then turn and saute for 2 minutes on the other side-not to brown, merely to stiffen slightly.
11
Spread the cooked vegetables over the fish.
12
Pour in the wine and broth-enough to come halfway up the fish.
13
Cover and simmer about 10 minutes.
14
Fish is done when it has turned from springy to gently soft-it needs a little more cooking than other fish, but must not overcook and fall apart.
15
Arrange fish and vegetables on a hot platter and cover.
16
Rapidly boil down the juices in frying pan until almost syrupy, then spoon them over the fish, and serve, surrounded by the optional tomato fondue.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large green bell peppers, 2 large red bell peppers, 1 large yellow onion, 2 tablespoons or so olive oil, and more.

Yes, Monkfish Tails Piperade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Monkfish Tails Piperade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions