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Emeril's Peasant Style Monkfish With Garlic Croutons

  • Yield: 4 servings


  • 2 (8 to 10-ounce) monkfish tails
  • 4 teaspoons Creole seasoning
  • 3 tablespoons olive oil
  • 1/2 pound chorizo, removed from casings
  • 1 cup chopped yellow onions
  • 3/4 cup chopped green bell pepper
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 cup peeled, seeded and chopped Roma plum tomatoes
  • 1/2 cup dry white wine
  • 1/2 cup pitted black olives, halved
  • 1/2 cup pimento-stuffed olives, halved
  • 1/2 pound new potatoes, scrubbed and quartered lengthwise
  • 1 tablespoon chopped fresh oregano
  • 1 bay leaf
  • 2 1/2 cups shrimp or fish stock
  • 1 loaf French or Italian bread, cut into 3/4-inch thick slices
  • 4 garlic cloves, peeled and lightly crushed
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan
  • 3 tablespoons chopped fresh parsley


  • Preheat the oven to 350 degrees F.
  • Season the monkfish on all sides with the Creole seasoning.
  • In a large dutch oven, heat the oil over medium-high heat. Add the monkfish and sear, about 2 minutes per side. Remove from the pan and set aside. Add the chorizo to the oil in the pan and cook, stirring, until brown, about 3 minutes. Add the onions and bell peppers and cook, stirring, for 3 minutes. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the tomato paste and cook until browned, about 2 minutes. Add the tomatoes and cook for 1 minute. Add the wine and stir to deglaze the pan, about 1 minute. Add the olives, potatoes, oregano, and bay leaf, and cook, stirring, for 1 minute. Add the shrimp stock and stir well. Bring to a boil. Remove from the heat, return the monkfish to the pan, cover tightly and roast until the fish is tender, 35 to 40 minutes.
  • Remove from the oven.
  • To make the Garlic Croutons, place the sliced bread on a baking sheet and lightly toast on 1 side for 5 minutes. Remove from the oven and rub the toasted side with crushed garlic cloves. Turn and rub on the other side with the garlic. Using a pastry brush, brush the top (untoasted) side lightly with the oil. Return to the oven and bake until just starting to brown. Remove from the oven.
  • Divide the monkfish and pan juices among 4 large, deep bowls. Sprinkle each portion with the cheese and parsley and stand the toasted garlic bread up inside the bowls. Serve immediately.