When it comes to special occasions, you want a dish that will impress your guests and leave them wanting more. Monkfish, with its unique texture and flavor profile, is the perfect choice for a memorable meal. And who better to guide us than Gordon Ramsay himself? With his no-nonsense approach to cooking and passion for using only the freshest ingredients, Gordon Ramsay has created a collection of monkfish recipes that are sure to please even the most discerning palates.
In this article, we’ll take you on a culinary journey through 20 of Gordon Ramsay’s most flavorful and impressive monkfish recipes. From classic dishes like pan-seared monkfish with lemon butter sauce to more adventurous options like monkfish tagine with apricots and almonds, there’s something for everyone in this collection.
Whether you’re planning a romantic dinner for two or a grand celebration for a large group of friends and family, these Gordon Ramsay monkfish recipes are sure to be a hit. So let’s get started and explore the world of monkfish cooking with one of the culinary world’s most celebrated chefs!
Gordon Ramsay’s Pan-Seared Monkfish with Lemon Butter Sauce
A luxurious and flavorful dish that showcases the tender monkfish, elevated by a zesty lemon butter sauce. This recipe is sure to impress your dinner guests!
Ingredients:
– 4 monkfish fillets (6 oz each)
– 2 tbsp unsalted butter
– 2 lemons, juiced
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season monkfish fillets with salt and pepper.
3. Heat butter in a large skillet over medium-high heat. Sear monkfish for 2-3 minutes per side, or until cooked through. Transfer to a plate and keep warm.
4. In the same skillet, add lemon juice, white wine (if using), chicken broth, and Dijon mustard. Bring to a simmer and cook for 2-3 minutes, or until sauce has thickened slightly.
5. Serve monkfish with lemon butter sauce spooned over the top. Garnish with chopped parsley.
Cooking Time: Approximately 12-15 minutes from start to finish.
Gordon Ramsay’s Monkfish Tail with Chorizo and White Beans
Gordon Ramsay’s Monkfish Tail with Chorizo and White Beans: A flavorful and hearty dish that combines the tender monkfish tail with spicy chorizo and creamy white beans. This recipe is a perfect blend of textures and flavors that will leave you wanting more.
Ingredients:
– 4 monkfish tails, skin removed
– 2 chorizos, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can cannellini beans, drained and rinsed
– 1/4 cup white wine
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the monkfish tails with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chorizos and cook for 2-3 minutes or until browned.
4. Remove the chorizos from the skillet and set aside. Add the chopped onion and minced garlic to the skillet and cook until softened.
5. Add the white wine, cannellini beans, and monkfish tails to the skillet. Cover with a lid and transfer to the preheated oven.
6. Cook for 15-20 minutes or until the monkfish is cooked through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Gordon Ramsay’s Monkfish and Prawn Skewers with Garlic Aioli
A flavorful and visually stunning dish that’s perfect for a summer barbecue or dinner party, these monkfish and prawn skewers are elevated by a rich garlic aioli. This recipe is sure to impress your guests with its bold flavors and colorful presentation.
Ingredients:
– 12 monkfish pieces (about 1 inch each)
– 24 large prawns, peeled and deveined
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 8 wooden skewers
– Garlic aioli (recipe below)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread monkfish and prawns onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt, pepper, and garlic.
4. Grill for 8-10 minutes per side, or until fish is cooked through and prawns are pink.
5. Serve immediately with garlic aioli.
Garlic Aioli:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 16-20 minutes
Gordon Ramsay’s Monkfish Curry with Coconut and Lime
This spicy and aromatic curry is a game-changer, folks! The combination of monkfish, coconut milk, and fresh lime juice will transport your taste buds to the exotic islands of Southeast Asia.
Ingredients:
– 1 lb monkfish fillets, cut into 1-inch pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
– Juice of 1 lime
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add onions and cook until softened, about 3 minutes.
3. Add garlic, ginger, cumin, turmeric, and cayenne pepper; cook for 1 minute.
4. Add monkfish and cook until browned, about 3-4 minutes per side.
5. Pour in coconut milk and stir to combine.
6. Bring the mixture to a simmer and cook for 5-7 minutes or until the fish is cooked through.
7. Season with salt and black pepper.
8. Stir in lime juice and garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Gordon Ramsay’s Roasted Monkfish with Saffron Risotto
Experience the bold flavors of the Mediterranean with this show-stopping dish, featuring tender monkfish paired with a rich saffron risotto.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Season monkfish with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear monkfish for 1-2 minutes per side, then transfer to a baking dish.
4. Roast monkfish for 12-15 minutes or until cooked through.
5. Cook Arborio rice according to package instructions, adding white wine and saffron mixture halfway through cooking.
6. Combine warmed broth with cooked risotto, stirring constantly until creamy.
7. Serve roasted monkfish atop saffron risotto, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Gordon Ramsay’s Monkfish Wrapped in Parma Ham with Sage Butter
This decadent dish combines the tender sweetness of monkfish with the savory richness of Parma ham and the subtle earthiness of sage butter. The result is a show-stopping main course that’s sure to impress.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 8 slices of Parma ham
– 1/2 cup unsalted butter, softened
– 2 tbsp chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the monkfish fillets with salt and pepper.
3. Wrap each fillet in a slice of Parma ham, securing with toothpicks if needed.
4. In a small bowl, mix together the softened butter and chopped sage.
5. Place the wrapped monkfish on a baking sheet lined with parchment paper.
6. Dot the top of each fillet with the sage butter.
7. Bake for 12-15 minutes or until the fish is cooked through and the Parma ham is crispy.
8. Serve immediately, garnished with fresh sage leaves if desired.
Cooking Time: 12-15 minutes
Gordon Ramsay’s Monkfish Bourguignon with Red Wine Sauce
Experience the rich flavors of France with this classic recipe, elevated by the tender and flavorful monkfish.
Ingredients:
– 1 lb monkfish fillets, skin removed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (Bordeaux or Burgundy)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 bay leaves
– Salt and black pepper, to taste
– Fresh thyme, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and cook until caramelized, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add monkfish fillets and cook for 2-3 minutes per side, or until browned.
4. Pour in red wine, beef broth, tomato paste, and bay leaves. Season with salt and black pepper.
5. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until monkfish is cooked through.
6. Remove from heat and stir in chopped thyme (if using).
7. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 30-40 minutes
Gordon Ramsay’s Grilled Monkfish with Herb Crust
This recipe showcases the delicate flavor of monkfish, elevated by a fragrant herb crust and a smoky char from the grill. Perfect for a special occasion or dinner party.
Ingredients:
– 4 monkfish fillets (about 6 oz each)
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 2 cloves garlic, minced
– 1 tsp lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, parsley, dill, garlic, and lemon zest.
3. Place monkfish fillets on a plate and brush the herb mixture evenly over both sides of the fish.
4. Season with salt and pepper to taste.
5. Grill the monkfish for 3-4 minutes per side, or until cooked through.
6. Serve immediately, garnished with additional fresh herbs if desired.
Cooking Time: 12-16 minutes
Gordon Ramsay’s Monkfish and Clam Stew with Fennel
A rich and flavorful stew that showcases the delicate flavor of monkfish, paired with tender clams and crunchy fennel. This dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups clams, scrubbed and rinsed
– 2 bulbs fennel, sliced
– 1 cup white wine
– 1 cup fish stock
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add clams, fennel, white wine, fish stock, and thyme. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
4. Add monkfish fillets; cook for an additional 5-7 minutes or until cooked through.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Gordon Ramsay’s Monkfish Saltimbocca with Prosciutto and Sage
A classic Italian-inspired dish that’s sure to impress, this monkfish saltimbocca is wrapped in prosciutto and sage for a rich, savory flavor profile.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 8 slices of prosciutto
– 2 tbsp olive oil
– 2 sprigs of fresh sage, chopped
– 1 cup white wine
– 1 cup chicken broth
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season monkfish fillets with salt and pepper.
3. Wrap each fillet in a slice of prosciutto, securing with toothpicks if needed.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear prosciutto-wrapped monkfish for 2-3 minutes on each side.
5. Add white wine, chicken broth, and chopped sage to the skillet. Bring to a simmer and cook for 2-3 minutes or until sauce has reduced slightly.
6. Place the skillet in the oven and bake for 8-10 minutes or until monkfish is cooked through.
7. Remove from oven and sprinkle with minced garlic.
Cooking Time: 20-25 minutes
Gordon Ramsay’s Monkfish with Brown Butter and Capers
Gordon Ramsay’s Monkfish with Brown Butter and Capers: A Simple yet Sophisticated Seafood Delight
This recipe showcases the tender flavor of monkfish paired with the rich, nutty taste of brown butter and the tangy zing of capers. With its straightforward preparation and impressive presentation, this dish is perfect for a dinner party or special occasion.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 2 tbsp unsalted butter
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup brown capers, rinsed and drained
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season monkfish fillets with salt and pepper.
3. In a large skillet, melt butter over medium heat. Add olive oil, garlic, and capers; cook until butter turns golden brown (about 5-7 minutes).
4. Place monkfish fillets in the skillet; cook for 3-4 minutes on each side or until cooked through.
5. Remove from heat; let it rest for a minute before serving. Garnish with fresh herbs.
Cooking Time: 15-20 minutes
Gordon Ramsay’s Monkfish and Scallop Ceviche
This refreshing ceviche combines the tender sweetness of monkfish with the succulent flavor of scallops, all perfectly balanced by a zesty citrus marinade.
Ingredients:
– 12 oz (340g) monkfish fillet
– 12 oz (340g) scallops
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped cilantro
– Salt and pepper, to taste
Instructions:
1. Cut the monkfish into small pieces and place in a shallow dish.
2. Add the scallops, lime juice, red onion, and cilantro on top of the monkfish.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, give the mixture a good stir and adjust seasoning if needed.
Cooking Time: None! This dish is served raw, relying on the acidity of the lime juice to “cook” the seafood.
Gordon Ramsay’s Monkfish Tagine with Apricots and Almonds
This Moroccan-inspired dish is a masterclass in balancing sweet, sour, and savory flavors. Tender monkfish, succulent apricots, and crunchy almonds come together in a rich and aromatic tagine that will leave you wanting more.
Ingredients:
– 1 lb monkfish fillets, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup dried apricots
– 1 cup chicken broth
– 1 tablespoon honey
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– Salt and pepper, to taste
– 1/4 cup sliced almonds
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, apricots, chicken broth, honey, cinnamon, and ginger. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Add the monkfish and cook for an additional 8-10 minutes, or until cooked through.
4. Stir in the almonds and season with salt and pepper to taste.
5. Serve hot over couscous or rice.
Cooking Time: 30-35 minutes
Gordon Ramsay’s Monkfish Piccata with White Wine and Capers
This classic Italian-inspired dish is a staple of Gordon Ramsay’s repertoire, showcasing the delicate flavor of monkfish paired with the brightness of white wine and capers.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 1/2 cup white wine
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup capers, rinsed and drained
– 2 lemons, juiced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the monkfish fillets with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute.
4. Add the monkfish fillets and cook for 2-3 minutes on each side, or until cooked through.
5. Remove the fish from the skillet and set aside.
6. Add the white wine to the skillet, scraping up any browned bits. Bring to a simmer and cook until reduced by half.
7. Stir in the capers, lemon juice, and chopped parsley (if using).
8. Serve the monkfish with the white wine sauce spooned over the top.
Cooking Time: 12-15 minutes
Gordon Ramsay’s Monkfish en Papillote with Vegetables
A classic French dish that showcases the tender sweetness of monkfish, paired with a medley of colorful vegetables and aromatic herbs. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 4 monkfish fillets (about 6 oz each)
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and sliced
– 1 zucchini, sliced
– 1 cup mixed cherry tomatoes, halved
– 2 tbsp olive oil
– 2 tbsp white wine (optional)
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season monkfish fillets with salt, pepper, and thyme.
3. In a large bowl, combine onion, garlic, bell pepper, zucchini, and cherry tomatoes.
4. Place a monkfish fillet on top of the vegetable mixture, then drizzle with olive oil and white wine (if using).
5. Fold a piece of parchment paper over the fish and vegetables to create a sealed packet.
6. Place packets on a baking sheet and cook for 12-15 minutes or until monkfish is cooked through.
7. Serve immediately, garnished with chopped parsley.
Cooking Time: 12-15 minutes
Gordon Ramsay’s Monkfish with Black Garlic and Truffle Oil
A rich and indulgent dish that showcases the delicate flavor of monkfish, elevated by the deep, savory notes of black garlic and truffle oil. This recipe is a masterclass in balance and restraint, allowing each ingredient to shine while working together in perfect harmony.
Ingredients:
– 4 monkfish fillets (about 6 oz each)
– 2 cloves black garlic, minced
– 2 tbsp truffle oil
– 1 tsp olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season monkfish fillets with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear monkfish for 2-3 minutes per side, or until cooked through.
4. Remove monkfish from skillet and set aside.
5. In the same skillet, add black garlic and cook for 1 minute, stirring constantly, to caramelize.
6. Add truffle oil and stir to combine with black garlic.
7. Place monkfish back in the skillet and spoon some of the black garlic-truffle mixture over each fillet.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Gordon Ramsay’s Monkfish and Lobster Thermidor
This decadent dish combines the tender sweetness of monkfish with the luxuriousness of lobster, all wrapped up in a rich, buttery thermidor sauce.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 1/2 cup lobster meat, diced
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup heavy cream
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season monkfish fillets with salt, pepper, and paprika.
3. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
4. Add monkfish and cook for 2-3 minutes per side, until opaque.
5. Remove monkfish from skillet and set aside.
6. Add white wine and heavy cream to skillet, scraping up any browned bits. Bring to a simmer.
7. Stir in lobster meat and cook until heated through.
8. Place monkfish on a baking sheet and spoon thermidor sauce over each fillet.
9. Bake for 8-10 minutes or until fish is cooked through.
10. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Gordon Ramsay’s Monkfish with Creamy Mustard Sauce
A luxurious twist on traditional monkfish dishes, this recipe combines the tender fish with a rich and tangy creamy mustard sauce. A perfect main course for a special occasion.
Ingredients:
– 4 monkfish fillets (about 6 oz each)
– 2 tbsp unsalted butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 2 tbsp Dijon mustard
– 1 tsp wholegrain mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the monkfish fillets with salt and pepper.
3. Melt butter in an oven-safe skillet over medium-high heat. Add onion and garlic; cook until softened, about 2 minutes.
4. Add the monkfish fillets; cook for 2-3 minutes on each side or until browned.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until cooked through.
6. Meanwhile, combine heavy cream, Dijon mustard, and wholegrain mustard in a saucepan. Bring to a simmer over medium heat.
7. Serve the monkfish with the creamy mustard sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Gordon Ramsay’s Monkfish and Mussels in Saffron Broth
This recipe is a masterclass in combining bold flavors with tender seafood, showcasing the versatility of monkfish and mussels. The saffron broth adds an aromatic depth that elevates this dish to new heights.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 2 pounds mussels, scrubbed and debearded
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1/2 cup saffron threads, soaked in 1 tablespoon hot water
– 2 cups fish stock
– 1/4 cup white wine (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add soaked saffron threads and fish stock. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Add monkfish fillets and mussels. Cook for an additional 8-10 minutes or until seafood is cooked through.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley and serve immediately.
Cooking Time: Approximately 20-25 minutes.
Gordon Ramsay’s Monkfish Stir-Fry with Ginger and Soy
A flavorful and aromatic stir-fry that showcases the tender monkfish, infused with the warmth of ginger and the savory depth of soy sauce.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 2 inches fresh ginger, peeled and sliced
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tablespoons vegetable oil
– 1 tablespoon honey
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. In a small bowl, whisk together soy sauce, honey, and sesame oil.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced ginger and cook for 30 seconds, until fragrant.
4. Add the monkfish fillets and cook for 3-4 minutes per side, until cooked through.
5. Remove the monkfish from the pan and set aside.
6. In the same pan, add the remaining tablespoon of vegetable oil and cook the garlic for 10 seconds.
7. Pour in the soy sauce mixture and stir to combine.
8. Return the monkfish to the pan and toss with the sauce.
9. Serve immediately, garnished with chopped scallions if desired.
Cooking Time: 12-15 minutes
Summary
Get ready to impress your guests with these 20 mouthwatering Gordon Ramsay monkfish recipes, perfect for special occasions. From classic dishes like pan-seared monkfish with lemon butter sauce and roasted monkfish with saffron risotto, to innovative creations like monkfish and prawn skewers with garlic aioli and monkfish tagine with apricots and almonds, these recipes showcase the versatility and flavor of this underrated fish. Whether you’re looking for a romantic dinner or a show-stopping centerpiece, Gordon Ramsay’s monkfish recipes are sure to delight.