A great recipe for monkfish or tilapia with garlic, tomatoes, mushrooms, and white wine. This is one of my mother's favorite recipes! Serve over pasta or rice.

Monkfish Provincial

salt and pepper

Cajun seasoning

all-purpose flour

monkfish fillets, roughly chopped

olive oil

butter

garlic,

tomato,

(8 ounce) package sliced fresh mushrooms

dry white wine

parsley

In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.


Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.


this was my first time cooking monkfish, and i'm totally hooked.  i took the advise of some other reviewers  (and that of my fishmonger) and removed the fish from the pan after browning it.  i added it back to the garlic, tomato & mushroom mix with the wine and parsley.  served it with tagliatelle and steamed sugarsnaps.  great introduction to monkfish! :)

Changed the recipe slightly by frying off the monkfish in the seasoned flour to make it crispy, then removed it from the pan and added the wine and boiled it down with the rest of the seasoned flour and added some french mustard.  Then I baked the fish with the mushrooms and tomoatoes (also added some olives and sundried tomoatoes) in the wine sauce.  It was delicious.  My fiance said it was the best white fish he had ever had!

A very good basic recipe for creating an 'ala provincial' dish. But I seasoned the flour and added a bit more of white wine and garlic. It turned out terrific!

Loved it!! However...instead of 1 1/2 pounds of monkfish I used 1 pound and added a 1/2 pound of sea scallops. I cooked it as per directions and it was delicious!! I used Di Lupo Pinot Grigio which is an Italian white wine. I served it over a thin piece of multi-grain toast instead of pasta or rice to soak up the sauce and with a side of string beans that I sauteed with a touch of canola oil sesame seed ground ginger and celery seed.

Yeah!  We really loved this recipe.  I browned the fish and removed it from the pan while cooking the mushrooms, etc. I added it back in with the wine and the parsley.  I also sprinkled some additional cajun seasoning in the pan (I used Penzey's hot cajun). I would be proud to make this for company!

Very good! I used Cayenne instead of Cajun since that's what was in my cupboard and it gave it a good flavor kick. I also substituted a can of diced herb flavored tomatoes for the tomato which added a really nice taste. Very good recipe and nice way to dress up monkfish!

I followed the recipe exactly as is and it was devine! I used "Jacobs Creek" Chardonnay which was recommended by someone I asked in the liquor store and that worked nicely for this dish. I would definately make this again!

Something wasn't quite right with this recipe. I followed directions removed the fish after browning as suggested by others but the coating got mushy & there wasn't very much liquid left over to serve over rice. Not a big hit w/me.

OUTSTANDING! This is a delicious fish and very yummy way to serve it. Thanks!

monkfish provincial

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Cost: $6.68 /serving

Author : Paul Kandel

Ingredients

Instructions

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