Braised Monkfish with Bacon and Tomatoes
- Number of Servings: 4
Ingredients
2 lbs Monkfish (.5 lb per person)4 oz Chopped Pancetta1 28 oz can of Diced Tomatoes1 cup of dry White Wine.24 cup of chopped Garlic1 tbsp Basil2 tbsp of Olive OilSaltPepper
Directions:
In a heavy flameproof casserole dish or Dutch oven, heat the olive oil over medium-high heat. Add the bacon and garlic and sauté until the bacon is fairly crisp and the garlic is beginning to brown, about 5 minutes. Push the bacon and garlic to the side and lay the monkfish in the dish. Sear until lightly browned on both sides, using tongs to turn the fish. Season lightly with salt and pepper. Add the tomatoes and pile most of them and the bacon mixture on top of the monkfish.
Add the wine and basil and stir to scrape up any browned bits from the bottom. Reduce the heat to low, cover and cook until the flesh starts to pull away from the backbone, about 20 minutes.
Transfer the fish to a warmed platter, and surround and top the fish with the vegetables. Serves 4.
Serving Size: Serves 4
In a heavy flameproof casserole dish or Dutch oven, heat the olive oil over medium-high heat. Add the bacon and garlic and sauté until the bacon is fairly crisp and the garlic is beginning to brown, about 5 minutes. Push the bacon and garlic to the side and lay the monkfish in the dish. Sear until lightly browned on both sides, using tongs to turn the fish. Season lightly with salt and pepper. Add the tomatoes and pile most of them and the bacon mixture on top of the monkfish.
Add the wine and basil and stir to scrape up any browned bits from the bottom. Reduce the heat to low, cover and cook until the flesh starts to pull away from the backbone, about 20 minutes.
Transfer the fish to a warmed platter, and surround and top the fish with the vegetables. Serves 4.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 367.5
- Total Fat: 20.0 g
- Cholesterol: 61.3 mg
- Sodium: 526.3 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.2 g
- Protein: 27.6 g
Member Reviews