Pan Roasted Monkfish Steaks with Merlot

Recipe look good to you?     

Pan Roasted Monkfish Steaks with Merlot Ingredients

1 1/2 lb Monkfish fillets, skin off,	1/2 c Merlot (or other dry red
Salt and freshly ground	1/2 c Fish stock
2 tb Olive oil	1/2 c Veal stock
2 lg Shallots, peeled and finely	8 Fresh sage leaves, chopped
1/4 lb Italian pancetta bacon,	2 tb Whole sweet butter

Instructions for Pan Roasted Monkfish Steaks with Merlot

Slice the monkfish fillets diagonally into 4 to 5 ounce steaks. Season the monkfish steaks with salt and pepper. Heat the olive oil in a saute pan or skillet over medium heat for 1 minute, add the fish steaks and cook 2 minutes on each side until the monkfish is golden brown and seared. remove the monkfish from the pan and set aside on a warm platter. Add the shallots to the same pan in which the fish had been seared and cook for a moment before adding the pancetta bacon. Cook the shallots together with the pancetta for 3 to 4 minutes. Add the merlot wine and reduce until almost all of the wine has evaporated before adding the fish stock. Reduce the fish stock until it too has nearly evaporated and then add the veal stock. Reduce the veal stock for several minutes before returning the fish to the pan and cook the fish along with the sauce for 2 to 3 minutes. Remove the fish from the pan, add the chopped sage leaves and swirl in the butter to finish the sauce. Serve. Yield: 4 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8816 Posted to MC-Recipe Digest V1 #480 by Angele Freeman on Feb 11, 1997.

Main Ingredient: BeefCuisine: Uncategorized

More like this...

Roast Monkfish with Spiced Roasted Vegetables And Carrot Pur

Steak: Merlot Shallot Sauce

Pan-Seared Porterhouse Steaks with Bobbys Steak Sauce

Pan-Fried Monkfish Wrapped in Spec Bacon

Pan Roasted Salmon with Fava Beans and Roasted Tomatoes