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Name: Spiked Monkfish over Couscous (Mf)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 10 oz Plain couscous (1 3/4 cups); 1 Onion finely chopped; 14 oz Plum tomatoes chopped; 1 1/2 lb Skinless monkfish fillet,; 1/2 ts Ground cumin; 4 Carrots thinly sliced; Salt and pepper; 2 c Fish stock or clam juice; 1/4 c olive oil; 2 Green bell peppers finely chopped; 2 tb Unsalted butter; 1/2 ts saffron Crumbled; 1/2 ts Hot red pepper

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INGREDIENTS

10 oz Plain couscous ; (1 3/4 cups)
1 Onion ; finely chopped
14 oz Plum tomatoes ; chopped
1 1/2 lb Skinless monkfish fillet,
1/2 ts Ground cumin
4 Carrots ; thinly sliced
Salt and pepper
2 c Fish stock ; or clam juice
1/4 c olive oil
2 Green bell peppers ; finely chopped
2 tb Unsalted butter
1/2 ts saffron ; Crumbled
1/2 ts Hot red pepper

Servings

INSTRUCTIONS

Heat the olive oil in a large skillet. Add onions and peppers and saute for about a minute. Cover and cook until onions are tender, about 5 minutes. Add the carrots, tomatoes and their juices, cumin, saffron and crushed pepper. Cover and cook until carrots are tender, about 5 minutes Add chick peas and monkfish. Cover and simmer until fish is cooked through, about 10 minutes While fish is cooking, bring fish stock to a boil. Add couscous and immediately remove from heat. Let couscous steep about 5 minutes. Remove from heat and add butter; season to taste with salt and pepper. Ladle couscous in a bowl and ladle soupy monkfish stew over the top. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW PS6525 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.

NOTES

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Spiked Monkfish over Couscous (Mf)

10 oz Plain couscous (1 3/4 cups)
1 Onion finely chopped
14 oz Plum tomatoes chopped
1 1/2 lb Skinless monkfish fillet,
1/2 ts Ground cumin
4 Carrots thinly sliced
 Salt and pepper
2 c Fish stock or clam juice
1/4 c olive oil
2 Green bell peppers finely chopped
2 tb Unsalted butter
1/2 ts saffron Crumbled
1/2 ts Hot red pepper

Heat the olive oil in a large skillet. Add onions and peppers and saute for  about a minute. Cover and cook until onions are tender, about 5 minutes.  Add the carrots, tomatoes and their juices, cumin, saffron and crushed  pepper. Cover and cook until carrots are tender, about 5 minutes    Add chick peas and monkfish. Cover and simmer until fish is cooked through,  about 10 minutes    While fish is cooking, bring fish stock to a boil. Add couscous and  immediately remove from heat. Let couscous steep about 5 minutes. Remove  from heat and add butter; season to taste with salt and pepper. Ladle  couscous in a bowl and ladle soupy monkfish stew over the top.    Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights  Reserved MC Format by Gail Shermeyer, 4paws@netrax.net    Recipe by: PASTA MONDAY TO FRIDAY SHOW PS6525    Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on  Mar 02, 1997.

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Nutrition

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Serving Size: 1 Serving (648g)
Recipe Makes: 4

Calories: 814
Calories from Fat: 382 (47%)

Amt Per Serving		% DV

	Total Fat 42.5g	57 %
	Saturated Fat 23.3g	117 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 3.2g
Cholesterol 134.8mg		41 %
Sodium 313.4mg		11 %
Potassium 1550.1mg		41 %
Total Carbohydrate 69.6g		20 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 61.6g
Protein 38.6g		55 %
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.

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Calories per serving: 814

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