Roast Loin Of Monkfish With Mushrooms
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  corn oil
  1               Pcs.  Mung Fish -- Cleaned
  2        Tablespoons  unsalted butter
  2        Tablespoons  double-smoked bacon -- julienned
  4               Cups  white mushrooms -- cut into quarters
  1         Tablespoon  garlic -- finely chopped
  4        Tablespoons  shallots -- finely chopped
  4        Tablespoons  chicken stock
  16                    pencil asparagus tips -- blanched
  1                Cup  snow peas -- blanched
  1         Tablespoon  flat-leaf parsley -- finely chopped
                        Fine sea salt and freshly ground pepper
 

Preparation:

1. 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 sauté 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.

2. 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.

3. Add asparagus, snow peas, and parsley. Sauté until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates.

4. Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch-thick slices; fan over vegetables. Serve immediately.

 

Nutritional Information:

517 Calories (kcal); 50g Total Fat; (86% calories from fat); 4g Protein; 15g Carbohydrate; 62mg Cholesterol; 549mg Sodium