Hotel Juana'S Roasted Monkfish With Thyme Flowers, Spinach And Red(Ingredients For 4 Persons)
A sophisticated roasted monkfish dish featuring vibrant peppers, fresh spinach, and aromatic thyme flowers, perfect for seafood lovers seeking a flavorful Mediterranean-inspired meal.
Ingredients
Instructions
- Remove the filets from the monkfish and brush with olive oil and fresh thyme flowers.
- Peel the three half peppers and cut them into large julienne strips.
- Cook the peppers in boiling salted water; refresh in ice water and drain.
- Reheat the peppers just before serving in a saucepan with olive oil.
- Make the red pepper coulis.
- Season the monkfish filets with salt and pepper.
- In a Teflon frying pan, add olive oil and 2 cloves of garlic, then lightly brown the filets.
- Finish cooking the monkfish in the oven.
- When done, set aside the monkfish covered with aluminum foil.
- Reheat the spinach leaves in a saucepan with olive oil and garlic if desired.
- Serve the monkfish with the sautéed peppers, spinach, and red pepper coulis.
Tips & Substitutions
For a more vibrant flavor, consider adding fresh herbs like parsley or basil alongside the thyme flowers when brushing the monkfish. If you don’t have monkfish, a firm white fish like red snapper can be a great substitute. Ensure the fish is cooked just until opaque to maintain a tender texture.
Serving Suggestions
This dish pairs beautifully with a Cold Mixed Vegetable Salad (Salade Nicoise) for a refreshing contrast. For a heartier meal, serve with a side of roasted potatoes or a Greek Pasta Salad with Shrimp. A light white wine, such as Sauvignon Blanc, complements the flavors perfectly.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the monkfish in a preheated oven at 350°F, covered with foil to prevent drying out. Sauté the spinach and peppers in a pan with a splash of olive oil to bring back their flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Hotel Juana'S Roasted Monkfish With Thyme Flowers, Spinach And Red(Ingredients For 4 Persons) contains roughly 164 calories, with 8g protein, 27g carbohydrates, and 5g fat. It is an excellent source of vitamin C (440% of the Daily Value), dietary fiber (50% of the Daily Value), and potassium (24% of the Daily Value), and a good source of protein and iron. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen monkfish for this recipe?
Yes, you can use frozen monkfish, but ensure it's fully thawed before cooking. This will help achieve even cooking and prevent the fish from becoming rubbery. Pat it dry with paper towels to remove excess moisture before seasoning and cooking.
What can I substitute for red pepper coulis?
If you don't have red pepper coulis, you can blend roasted red bell peppers with a bit of olive oil, garlic, and vinegar to create a similar sauce. This will add a rich flavor and vibrant color to your dish.
How do I know when the monkfish is cooked properly?
The monkfish is properly cooked when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F. Avoid overcooking, as it can become tough and dry. Keep an eye on it toward the end of cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).