Monkfish in Cartoccio

Monkfish in Cartoccio
Staff Writer

Borgata Hotel Casino & Spa

TK

Ingredients

  • Four  5-ounce monkfish fillets, cut across the bone
  • 1/2  Cup  Niçoise olives, whole and pitted
  • 1  Cup  sliced carrot
  • 12  cherry tomatoes
  • sprigs thyme
  • cloves garlic, peeled
  • bay leaf
  • 1/2  Cup  extra-virgin olive oil
  • 1  Cup  water
  • 4  Teaspoons  butter
  • 1/2  Cup  white wine
  • 1/4  Cup  olive oil
  • Salt and pepper, to taste

Directions

Heat a large skillet over medium flame for 2-3 minutes. Season the monkfish generously with salt and pepper. Add the olive oil to the pan and heat 20-30 seconds. Place the seasoned fish in to pan evenly and cook for 1 minute. Turn the flame down to low. Turn the fish periodically and gently brown all of the sides of the fish. Turn the flame off and remove the fish to a platter with parchment paper or other. 

Preheat oven to 450 degrees. In a small sauce pot, heat the water, ½ of the extra-virgin olive oil, a pinch of salt and 1 bay leaf to a boil. Add the carrots and cook 2-3 minutes. Remove the carrots from the heat and strain.

Place a sheet of foil covered by a sheet of parchment paper on a countertop.  Place ¼ of the cooked carrots, the olives, the tomatoes, 1 sprig of fresh thyme and, 1 garlic clove just left of the center of the foil and paper sheets. Place a piece of cooked fish on top of this pile. Spoon ¼ of the butter, the remaining extra-virgin olive oil, and an ¼ of the wine over the fish. Repeat with the remaining fillets. Fold the right side of the paper and foil sheets evenly over the left side and start folding the edge of the foil from one open end around to the other open end, making a well-sealed package. Carefully make small folds and the package will seal. Place the packages on a cookie sheet and bake in the pre-heated oven for 8-10 minutes. Remove the tray from the oven and allow the packages to sit for 2-3 minutes. Cut the packages open with scissors and serve.

Nutritional Facts

Total Fat
53g
76%
Saturated Fat
9g
38%
Cholesterol
45mg
15%
Carbohydrate, by difference
18g
14%
Protein
12g
26%
Vitamin A, RAE
73µg
10%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
28µg
31%
Calcium, Ca
48mg
5%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
51µg
2%
Folate, total
24µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
25mg
8%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
116mg
17%
Selenium, Se
16µg
29%
Sodium, Na
531mg
35%
Water
103g
4%
Zinc, Zn
2mg
25%

Monkfish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Monkfish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Monkfish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.