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Poached Monkfish with Red Onion, Oranges, and Kalamata Olives

Firm monkfish fillets are simmered with orange segments, pieces of olives, and slivers of onion, which complement the low-fat fish's sweet, mild flavor.

  • Servings: 6

Photography: Dana Gallagher

Source: Martha Stewart Living, May 2000


For Quick Court-Bouillon

  • 1 onion, peeled, cut into 8 wedges
  • 1 rib celery, cut into 4 pieces
  • 1 carrot, cut into 4 pieces
  • 3 sprigs fresh flat-leaf parsley
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • Zest of 1 orange
  • 1/2 cup white wine

For Monkfish

  • 2 one-pound monkfish fillets, skin and black membranes removed
  • 2 oranges, segmented, juice reserved
  • 2 ounces Kalamata olives (about 1/2 cup), cut into quarters lengthwise
  • 1 medium red onion, peeled, cut into 1/2-inch-wide slivers


  1. Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow flavors to blend. Strain; discard solids. Return court-bouillon to pan.

  2. Bring court-bouillon to a boil; reduce to just simmering. Place fish in stock (it will be partly submerged); top with oranges, olives, and red onion. Cover; cook until fish is just cooked through, about 10 minutes.

  3. Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. Serve immediately.

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