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Monkfish Kebabs with Lime and Dried Fruits
450 g Boned monkfish; trimmed
125 ml Dry white wine
3 tb Shallots; chopped
4 ts Tarragon vinegar
75 g Unsalted butter
Salt and pepper
100 g Dried apricots
100 g Dried prunes
Juice and zest of 2 limes
Clarified butter to cook
Blanch the lime zest (julienne) and cool.
Dice the monkfish approximately 11/4 inch square. Slice a lime thinly.
Place a prune, then an apricot, followed by a piece of monkfish and a slice
of lime on to a lightly buttered skewer and repeat the process until full.
Combine the white wine, shallots and vinegar in a wide saucepan and reduce
by half. Strain into a smaller saucepan.
Bring back to the boil, then add the cream and reduce by half once more.
Remove from the heat and whisk in the butter, and the juice of 1 lime.
Melt the butter in a pan, season the brochetta and cook for approximately
11/2 minutes on each of the two wide sides, serve with the sauce and
blanched zest and coriander leaves.
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