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Braised Fillet of Monkfish with Spring Onions
2 t Corn oil
1/4 c Sliced shallots
4 Monkfish fillets
3/4 c Thinly sliced fennel bulb
1 c Fish stock
2 t Arrowroot
1 t Low-salt soy sauce
1/4 t Red pepper flakes
1 c Scallions, sliced
2 c Roughly chopped oyster mushrooms
1/4 c Sauternes
1 lb Snow peas freshly ground black pepper
Oil bottom of a skillet with 1T of the oil. Layer with the red pepper flakes, shallots, and 1/4c of the scallions. Arrange the fish, skinned-side up, in the pan in a single layer. Sprinkle with the fennel and rest of scallions, wine, mushrooms, and stock. Cover and bring to a boil over medium-high heat. Lower heat and simmer for 10-12 minutes. Remove pan from heat and set aside a few minutes. Blanche snow peas in lightly salted water for 2 minutes. Drain and rinse under cold water. Remove fish onto a warm platter, turning over each piece carefully. Spoon vegetables around fish. Keep warm. Reduce liquid in pan to 1/2 cup. Dissolve arrowrrot in 1t water; whisk into the pan. Spoon sauce over fish. Heat remaining oil in another skillet. Saute snow peas in it. Add pepper and soy sauce. Serve with the fish.
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