Roast Monkfish in Sake Broth

Roast Monkfish in Sake Broth

A dish like roast Monkfish combining intensely flavored turnip, miso with delicate monkfish, calls for the wine that’s neither too subtle nor too bold.

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Monkfish is a member of the genus Lophius, sometimes called the head fish. It basically refers to many types of fish that live in the Atlantic. Monkfish is large bottom-dwelling fish that is to put it bluntly, quite ugly. You did want to eat monkfish on tour weight loss diet.  But at least one celebrity Nicole Kidman considers they are delicious, so they are worth taking a look at. In fact, Nicole adores monkfish so much she often eats it for breakfast. 3-oz has just a little than 19 g of protein to help you kick start your day.

Monkfish Mushrooms

The same size of serving contains a mere 110 calories. The benefits of fish typically include their healthy omega three acids. Monkfish is relatively low in omega three fatty acids as compared to other fish. It’s still excellent choose for your diets. If you are worried about mercury in fish, rest assured that the monkfish has relatively low levels. Monkfish is also a rich source of potassium, niacin, selenium, vitamins B6 and B12.

Active time: 40 minutes

Total time: 1 hour

Serving for: 4

Read About: Finger Fish


Turnip Puree

  • 1 pound turnips, peeled and cut into 1 1/2-inch chunks
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon unsalted butter
  • Salt and freshly ground white pepper

Sake Broth and Mushrooms

  • Reserved monkfish trimmings from the fish below (about 6 ounces)
  • 1/2 cup water
  • 1/2 cup sake
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon sliced fresh ginger
  • 1 scallion, thinly sliced
  • 1 tablespoon plus 1 teaspoon white or blond miso
  • 2 teaspoons soy sauce
  • Salt and freshly ground white pepper
  • 6 ounces beech mushrooms, trimmed, or shiitake mushroom caps, thinly sliced


  • 2 tablespoons vegetable oil
  • Four 6-ounce monkfish loins— trimmed of outer membranes, trimmings reserved
  • Salt and freshly ground white pepper
  • 2 teaspoons crushed Sichuan peppercorns
  • Wondra flour, for dusting


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In a skittle, cover the turnips with water and bring to a boil. Add ginger and simmer over high heat, until turnips are tender for about 20 minutes, Drain, reserving ¼ cup of the cooking liquid. Transfer the ginger, vegetables, and liquid in the blender. Add butter and blend until smooth. Season with salt and pepper and keep warm.

In a large saucepan, add fish trimming with the water, sake, garlic, ginger and scallion and boiled. Simmer over low heat for 4 minutes. Strain through a fine strainer and return it to the saucepan. Whisk in the one tsp. Soy sauce, miso and season with salt and pepper.

In a small pan, mix the mushrooms with two tablespoons of the sake broth and remaining soy sauce. Cover and cook over moderate heat until the mushrooms are tender, for 2 minutes.

Preheat the oven to 400 degrees F. in a large ovenproof of the skillet heat the oil. Season the monkfish with salt, white pepper and Sichuan peppercorns and dust with flour. Add the fish to the skillet and cook over high heat until golden on three sides, about for 6 minutes total.

Transfer the skillet to the oven and roast the fish for about 5 minutes, until a metal skewer inserted in the center feels warm to the touch. Remove the fish to a carving board and let rest for 5 minutes.

Slice the fish 1/3 inch thick, reheat the sake broth and spoon it into shallow bowls. Spoon the turnip puree into the bowls, top with the fish and mushrooms. Monkfish is ready and serve.

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