Recipe courtesy of Jean Pierre
Monkfish with Olive Sauce and Tomato Compote
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
2 servings
Level:
Intermediate
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
2 servings
Level:
Intermediate

Ingredients

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

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:

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:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Grilled Butterflied Monkfish with a Sweet Runner Bean Stew

Oven-Roasted Halibut with Black Olive Tapenade on Roasted Red Peppers (Rape Asado con Tapenada Negra Y Pimientos Morrones)

Recipe courtesy of Daisy Martinez

Mexican Summer Salad

Recipe courtesy of Marcela Valladolid

Antipasti Platter

Recipe courtesy of Emeril Lagasse

Spike's Puttanesca Sauce

Recipe courtesy of Spike Mendelsohn

Veracruz Red Snapper: Huachinango a la Veracruzana

Recipe courtesy of Emilio Allende Hernandez

Marinated Olive and Tomato Salad

Recipe courtesy of Kelsey Nixon

Braised Dark Meat Turkey over Egg Noodles

Recipe courtesy of Dave Lieberman

Red Snapper Sunset

Recipe courtesy of Las Brisas Acapulco

On TV

So Much Pretty Food Here