Monkfish in Cartoccio

Staff Writer
Monkfish in Cartoccio
Borgata Hotel Casino & Spa

TK

4
Servings
563
Calories Per Serving
Deliver Ingredients

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
  • 4 sprigs thyme
  • 4 cloves garlic, peeled
  • 1 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.

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.

Nutritional Facts

Total Fat
48g
74%
Sugar
3g
N/A
Saturated Fat
9g
44%
Cholesterol
46mg
15%
Protein
22g
44%
Carbs
9g
3%
Vitamin A
334µg
37%
Vitamin B12
1µg
21%
Vitamin B6
0.5mg
24.1%
Vitamin C
15mg
26%
Vitamin E
7mg
33%
Vitamin K
34µg
43%
Calcium
68mg
7%
Fiber
3g
11%
Folate (food)
25µg
N/A
Folate equivalent (total)
25µg
6%
Iron
2mg
12%
Magnesium
49mg
12%
Monounsaturated
32g
N/A
Niacin (B3)
4mg
18%
Phosphorus
320mg
46%
Polyunsaturated
6g
N/A
Potassium
833mg
24%
Riboflavin (B2)
0.1mg
8%
Sodium
843mg
35%
Trans
0.2g
N/A
Zinc
0.9mg
6%