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Monkfish Baked with Garlic Mayonnaise Default

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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


  • 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


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%)
357mg (15%)
59g (91%)
9g (45%)
154mg (51%)
56mcg RAE (2%)
6mg (9%)
38mg (4%)
1mg (7%)

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