Roasted Monkfish With Picadillo Sauce Recipe

Recipe By Slurrp

Roasted monkfish with picadillo sauce is a delicious and flavorful dish that combines the delicate taste of monkfish with a tangy and savory picadillo sauce. The monkfish is roasted to perfection, resulting in a tender and juicy texture, while the picadillo sauce adds a burst of flavor with its combination of tomatoes, onions, garlic, and spices. This dish is perfect for a special occasion or a weeknight dinner when you want to impress your guests with a gourmet meal.

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Roasted Monkfish With Picadillo Sauce
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Ingredients for Roasted Monkfish With Picadillo Sauce Recipe

  • 1 Monkfish Fillets
  • As required Salt And Pepper, To Taste
  • 1 tablespoon Olive Oil, Divided
  • 1/2 Small Onion, Diced
  • 1 cloves Cloves Garlic, Minced
  • 1/2 cup Diced Tomatoes
  • 1 tablespoon Tomato Paste
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Salt
  • as per your need Fresh Parsley Or Cilantro, For Garnish

Directions: Roasted Monkfish With Picadillo Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Season the monkfish fillets with salt and pepper.
  • STEP 3.Heat olive oil in a large oven-safe skillet over medium-high heat.
  • STEP 4.Add the monkfish fillets to the skillet and sear for 2-3 minutes on each side until golden brown.
  • STEP 5.Transfer the skillet to the preheated oven and roast the monkfish for 10-12 minutes until cooked through.
  • STEP 6.While the monkfish is roasting, prepare the picadillo sauce.
  • STEP 7.In a separate saucepan, heat olive oil over medium heat.
  • STEP 8.Add diced onions and cook until softened, about 5 minutes.
  • STEP 9.Add minced garlic and cook for an additional minute.
  • STEP 10.Stir in diced tomatoes, tomato paste, cumin, paprika, oregano, and salt.
  • STEP 11.Simmer the sauce for 10-15 minutes until it thickens slightly.
  • STEP 12.Remove the roasted monkfish from the oven and let it rest for a few minutes.
  • STEP 13.Serve the monkfish fillets with the picadillo sauce spooned over the top.
  • STEP 14.Garnish with fresh parsley or cilantro, if desired.
  • STEP 15.Enjoy the roasted monkfish with picadillo sauce immediately.

Cooking Tips

  • Make sure to pat dry the monkfish fillets before seasoning to ensure a crispy sear.
  • You can substitute monkfish with other firm white fish like halibut or cod.
  • Adjust the seasoning of the picadillo sauce according to your taste preferences.
  • Serve the dish with a side of rice or roasted vegetables for a complete meal.

Storage and Serving

  • Leftover roasted monkfish can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the monkfish in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
  • The picadillo sauce can also be stored in the refrigerator for up to 3 days.
  • Serve the leftover monkfish and picadillo sauce cold as a salad or in a sandwich for a delicious lunch option.
Nutrition
value
636
calories per serving
32 g Fat52 g Protein26 g Carbs9 g FiberOther

Current Totals

  • Fat
    32g
  • Protein
    52g
  • Carbs
    26g
  • Fiber
    9g

MacroNutrients

  • Carbs
    26g
  • Protein
    52g
  • Fiber
    9g

Fats

  • Fat
    32g

Vitamins & Minerals

  • Calcium
    111mg
  • Iron
    5mg
  • Vitamin A
    1934mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    108mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    81mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    166mg
  • Manganese
    3mg
  • Phosphorus
    756mg
  • Selenium
    127mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp