Watch Cooking Channel
  • >
  • Recipes
  • >
  • Monkfish with Olive Sauce and Tomato Compote

Monkfish with Olive Sauce and Tomato Compote

Recipe courtesy Chef Jean Pierre Vandelle, El Olivo, Spain

Photo: Monkfish with Olive Sauce and Tomato Compote

TOTAL TIME: 1 hr
Prep: 30 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 2 servings
LEVEL: Intermediate

ingredients

  • 2 (14-ounce) smoked monkfish fillets
  • Salt and freshly ground pepper
  • Tomato Compote, recipe follows
  • Black Olive Sauce, recipe follows
  • 1 bay leaf, for garnish
  • Olive oil, for drizzling
      • recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Season the smoked monkfish with salt and freshly ground pepper. To plate, first place 1 cup of Tomato Compote in the center, then add the 2 smoked monkfish fillets, and pour the Black Olive Sauce around the plate. Garnish with a bay leaf and drizzled with olive oil, if desired.

      Tomato Compote:
      1/2 cup olive oil
      1 onion, finely chopped
      3 scallions, finely chopped
      1 pint cherry or grape tomatoes
      3 cloves garlic
      1 bunch fresh thyme leaves
      Sugar, to taste

      Heat the olive oil in a medium saucepan over medium heat. Add the onion and scallions and sweat for several minutes until the onion is translucent, stirring occasionally so the scallions don't burn. Meanwhile, blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin. Drain the tomatoes, and peel their skins. Then chop with the garlic and thyme, until garlic and thyme are minced. Add the chopped tomatoes, garlic, and thyme to the saucepan. Stir to combine, adjust heat to a simmer, and let reduce until thick. Add a pinch of sugar, to taste.
      Black Olive Sauce:
      1 onion, finely chopped
      3 cloves garlic, finely chopped
      2 small shallot bulbs, finely chopped
      1/2 pound black olives, finely chopped
      4 to 5 stems fresh thyme with flowers
      1 cup virgin olive oil
      1/2 cup sherry wine
      Salt
      In a medium bowl, combine the chopped onion, garlic, shallot, and black olives. Over the bowl, rub the flowers of the thyme together with your hands to sprinkle the thyme dust into the bowl. Add the olive oil and sherry wine, and stir to combine. Transfer mixture to a small saucepan, and cook over medium heat until sauce has developed a smooth consistency. Add a pinch of salt, to taste.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Tripping Out with Alie & Georgia
      Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

      Get Cooking Channel on your TV.

      Learn How