← Back to Search Results
baking Spanish
Monkfish Baked with Garlic Mayonnaise

Comments: 0
 

Recipe

Rape Allioli

Allioli—garlic mayonnaise—is guaranteed to give a great taste to just about anything it accompanies, but it is particularly nice with fish. This is a dish quick to prepare, even when you make your own mayonnaise. Serve with boiled potatoes and put a dab of allioli on them also!

Yield: 4 servings

Ingredients

  • 1¾–2 pounds monkfish, cut in 4 portions

Allioli (alioli)

  • 8 cloves garlic
  • ¼ teaspoon salt
  • 2 egg yolks or ¼ cup egg substitute made with egg white
  • Salt
  • Freshly ground pepper
  • 1 teaspoon lemon juice
  • 1 cup olive oil

Directions

Arrange the fish pieces in a shallow, lightly greased baking dish, preferably earthenware. Sprinkle with salt and pepper.

Place the garlic and salt in a mortar and mash to a paste (or put the garlic through a garlic press, then mix in the salt). Transfer to a processor, add the egg yolks and lemon juice, and beat a few seconds. With the motor running, drizzle in the oil until a mayonnaise is formed.

Spoon some allioli over the fish (save the rest for some other purpose), place in a 450°F oven, and bake 10 minutes to each inch of thickness.


© 1996 Penelope Casas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving and is based on using 1 3/4 pounds of monkfish.

665kcal (33%)
39mg (4%)
6mg (9%)
56mcg RAE (2%)
832mg
44mg
30g
0g
0g
3g
154mg (51%)
478mg (20%)
9g (45%)
59g (91%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
nigella-express Nigella Express
by Nigella Lawson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
big-fat-cookies Big Fat Cookies
by Elinor Klivans
desserts-4-today Desserts 4 Today
by Abby Dodge
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
amor-y-tacos Amor Y Tacos
by Deborah Schneider
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?