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Butter Roasted Monkfish Tail with Sweet Pepper Risotto Recipe

Butter Roasted Monkfish Tail with Sweet Pepper Risotto

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining

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Butter Roasted Monkfish Tail with Sweet Pepper Risotto is a real favourite in our house, usually at weekends when we have plenty of time to mess around in the kitchen. Whether we are in France or on the Isle of Man (our two homes) we have good fishmongers who will remove the outer fat and membrane from the tail of the fish. In fact, they present us with nice, skinned fillets that need nothing done to them except cooking.

Risotto can be simple or elaborate. It can be a quick dish served after a busy day at work or elegantly served to guests. Risotto does take a bit more attention but it is a gentle process and can be served with a variety of accompaniments... working particularly well in this recipe with delicately roasted monkfish.

      Preparation Time: 10 Minutes

      Cooking Time: 50 Minutes

Ingredients for Butter Roasted Monkfish Tail with Sweet Pepper Risotto

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
red bell peppers (sweet peppers)
salt and pepper
1 teaspoon
2 small
2 cloves
2 tablespoons
olive oil
2 tablespoons
12 oz
Arborio risotto rice
¼ pint
white wine
5 cups
vegetable or chicken stock
2 pieces
thick monkfish fillet, each 350g (12oz)
1 tablespoon
olive oil
8 oz
fresh basil leaves (to garnish)


How to Cook Butter Roasted Monkfish Tail with Sweet Pepper Risotto

  1. In preparation, take an ovenproof dish, drizzle the pepper and tomatoes with about 1 tablespoon of olive oil, add salt and freshly ground pepper to taste, sprinkle the sugar over and roast for approximately 8 minutes in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC). Allow to cool then quarter the peppers, remove the seeds and outer skin, then chop into thin slices.
  2. For the risotto, peel and finely dice the onions and garlic. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot. In a large, heavy-bottomed saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over a medium heat. When the butter has melted add the onions and garlic and gently fry for about 3-4 minutes over a low heat until they are slightly translucent.
  3. Add the risotto rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, but don't let the rice turn brown. Add the wine and cook while stirring, until the liquid is fully absorbed.
  4. Add a ladle of hot vegetable or chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
  5. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.
  6. Fold the cooked peppers, cherry tomatoes and 1 tablespoon of butter into the rice. Season with salt and freshly ground pepper to taste.
  7. For the monkfish, heat a non-stick frying pan and add 1 tablespoon of olive oil. When the pan is nice and hot, carefully add the monkfish tails. Season with salt and freshly ground pepper and fry for about 1 minute on each side. When the flesh becomes golden brown, turn down the heat a little and add the butter to the pan. Allow to melt and baste the fish in the liquid butter (do not overheat and cause the butter to burn). Transfer the pan into a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 3-4 minutes to complete cooking. (If your pan has a non-ovenproof handle, transfer the contents to a warmed ovenproof dish and place this into the oven).
  8. Return the finished risotto to a low heat and bring up to temperature. When hot, spoon into circular kitchen moulds to create a nice shape on the plates. Remove the moulds and place the roasted monkfish on top. (You can slice the monkfish tails into medallions should you wish.)

In making the risotto, it's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
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Reviews of Butter Roasted Monkfish Tail with Sweet Pepper Risotto

Rating 5 out of 5 - Many cooks will make this recipe again December 10 2014
I confess that monkfish (properly cooked) is my favourite fish, and this recipe really does it justice. I'd always been a bit wary of cooking Risotto, but I followed the instructions here and it came out perfectly. My family loved it too, so all's well that ends well!
(7 reviews)

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