Clean the skin of the monkfish and remove the central bone. Tie up the tails with the slice of bacon that you have slightly pounded. Clean all the vegetables and cut them in large chunks. In a saute pan over medium heat, sear the monkfish to give a little color to the bacon, reserve. In the same pan saute the vegetables in the residual fat from the bacon, for 6 to 8 minutes or until they start to caramelize add a little bit of sherry vinegar and reduce it by half. Place the monkfish tails on top of the vegetables and cover, let the tails cook in their own steam. Add a little bit of fresh chopped parsley on top and serve as is. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9377) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - firstname.lastname@example.org" Recipe by: Remi Lauvand
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 240 (64%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 38.1mg||12 %|
|Sodium 560.4mg||19 %|
|Potassium 737.6mg||19 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 19.5g|
|Protein 8.9g||13 %|
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Calories per serving: 373
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