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Roasted Monkfish with Pumpkin Purée

monkfish recipes
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Ingredients

Scale
  • 1½ pounds monkfish fillets (about 4 fillets)
  • 2 cups pumpkin purée (fresh or canned)
  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh thyme leaves, plus extra sprigs for garnish
  • Zest from 1 medium lemon
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • ¼ cup chicken or vegetable broth
  • ¼ cup heavy cream (optional for richer purée)
  • ⅛ teaspoon ground nutmeg
  • 3 tablespoons toasted pumpkin seeds, for garnish
  • Microgreens or fresh herbs, for garnish

Instructions

  1. Preheat oven to 400°F (200°C) and position rack in the center. Line a baking sheet with parchment paper.
  2. Thoroughly pat the monkfish fillets dry with paper towels. Place on a plate or cutting board.
  3. In a small bowl, combine 1 teaspoon sea salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, and 1 tablespoon fresh thyme leaves. Mix well.
  4. Generously season the monkfish fillets on all sides with the prepared spice mixture, gently pressing it into the flesh.
  5. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  6. Carefully place the seasoned monkfish fillets in the hot skillet. Sear for 2 minutes on each side until golden brown.
  7. Transfer the skillet to the preheated oven and roast for 10-12 minutes, until fish reaches an internal temperature of 145°F (63°C) and flakes easily.
  8. While the fish roasts, prepare the pumpkin purée. In a medium saucepan over medium heat, add 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant.
  9. Add the pumpkin purée to the saucepan with ¼ cup broth, remaining thyme leaves, nutmeg, and salt and pepper to taste. Stir to combine and heat through for 3-4 minutes.
  10. Reduce heat to low and stir in butter and cream (if using) until incorporated and silky smooth. Keep warm over very low heat.
  11. Just before serving, stir the lemon zest and 1 tablespoon lemon juice into the warm pumpkin purée. Taste and adjust seasoning if needed.
  12. To serve, spread a generous portion of the pumpkin purée on each plate. Place a monkfish fillet on top and drizzle with remaining lemon juice and olive oil.
  13. Garnish with toasted pumpkin seeds, fresh thyme sprigs, and microgreens. Serve immediately.

Notes

  • Select firm, white monkfish fillets with no discoloration for best results.
  • Ask your fishmonger to remove the bluish membrane from the monkfish, or do it yourself with a sharp knife before cooking.
  • Take the fish out of the refrigerator 20 minutes before cooking for more even results.
  • For maximum flavor, make fresh pumpkin purée by roasting sugar pumpkin or butternut squash until tender, then blending until smooth.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Roasted Monkfish with Pumpkin Purée, monkfish recipes, pumpkin purée, roasted fish dishes, autumn seafood dinner

Find it online: https://www.joyliciousrecipes.com/roasted-monkfish-pumpkin-puree-quick/