Roast loin of monkfish

Yield: 4 servings

Measure Ingredient
2 tablespoons Corn oil
4 Pieces monkfish tail - (8 oz ea); cleaned
2 tablespoons Unsalted butter
2 tablespoons Julienned double-smoked bacon
4 cups White mushrooms; quartered
1 tablespoon Finely-chopped garlic
4 tablespoons Finely-chopped shallots
4 tablespoons Chicken stock
16 Asparagus tips; blanched
1 cup Snow peas; blanched
1 tablespoon Finely-chopped flat-leaf parsley
Fine sea salt
Freshly-ground black pepper

Heat oven to 450 degrees. Divide corn oil between two 10-inch nonstick skillets. Over high heat, heat the oil until just smoking. Place two pieces of monkfish in each skillet, and saute until the fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or when left in the fillet for 5 seconds is warm to your lip. In a large enameled pot over medium heat, add the butter, bacon, and mushrooms. Cover, and cook about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate. Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates. Transfer the monkfish from the oven to a cutting board, and slice the pieces into ¼-inch-thick slices; fan over vegetables. Serve immediately. Serves 4.

Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 122 Calories (kcal); 13g Total Fat; (91% calories from fat); 1g Protein; 2g Carbohydrate; 16mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Recipe by: Recipe from Maguy Le Coze and Eric Ripert Converted by MM_Buster v2.0n.

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