Try this Pan Roasted Monkfish Steaks with Merlot recipe, or contribute your own.
Suggest a better descriptionSlice 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
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Serving Size: 1 Serving (917g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 80 | ||
Calories from Fat: 69 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 182.1mg | 6 % | |
Potassium 172.9mg | 5 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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