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Roast Smothered Monkfish With Onion Crisps

  • Yield: 4 main-course servings


  • 4 monkfish fillets (about 5 ounces each), trimmed and membranes removed
  • 1 tablespoon Emeril's Creole Seasoning
  • 1 tablespoon olive oil
  • 3 cups diced peeled eggplant (1/2-inch dice)
  • 8 Italian plum tomatoes, cut into vertical slices
  • 1/2 cup chopped onions
  • 1 tablespoon minced garlic
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • 5 turns freshly ground black pepper
  • 1/2 cup peeled, seeded, and purÈed Italian plum tomatoes
  • 1/2 cup Basic Chicken Stock
  • 2 cups Onion Crisps


  • Preheat the oven to 375?F.
  • Sprinkle the fillets on both sides with Creole Seasoning.
  • Heat the oil in a large nonreactive ovenproof skillet over high heat. When the oil is hot, add the fish fillets and sear the first side, for about 1 minute. Flip the fillets with a spatula, add the remaining ingredients except the Onion Crisps, gently stir them in, and bring to a boil.
  • Remove the skillet from the burner, place in the preheated oven, and roast for 25 minutes.
  • While the fish is cooking, prepare the Onion Crisps, and place them on a baking sheet.
  • Turn off the oven heat. Remove the skillet from the oven, place it on a burner over high heat and cook for 5 minutes longer. Meanwhile, place the baking sheet in the oven (leave the door ajar) for about 2 minutes, to recrisp the Onion Crisps.
  • To serve, place a fish fillet in each of 4 shallow bowls and spoon some of the tomato/eggplant mixture over it. Pile a handful of the Onion Crisps on top.