Poached Monkfish with Tarragon
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 349.0
- Total Fat: 8.3 g
- Cholesterol: 31.7 mg
- Sodium: 1,042.4 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 18.2 g
- Protein: 42.0 g
View full nutritional breakdown of Poached Monkfish with Tarragon calories by ingredient
Introduction
5 oz. baby spinach leaves2 vine ripened tomatoes, sliced
2 c. hot water
1 bay leaf
1/2-3/4" piece fresh ginger, peeled
1 lemongrass stalk
2 cloves garlic, peeled
1 Kaffir lime leaf, or juice of lime
1 tsp. fresh miso paste
7 oz. piece fresh monkfish
large handful fresh tarragon
1 tsp. olive oil 5 oz. baby spinach leaves
2 vine ripened tomatoes, sliced
2 c. hot water
1 bay leaf
1/2-3/4" piece fresh ginger, peeled
1 lemongrass stalk
2 cloves garlic, peeled
1 Kaffir lime leaf, or juice of lime
1 tsp. fresh miso paste
7 oz. piece fresh monkfish
large handful fresh tarragon
1 tsp. olive oil
Number of Servings: 2
Ingredients
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from "Slim for Life" (p. 94)
Directions
You can use any firm, whit fish, but monkfish is particularly good.
1. Arrange the baby spinach and tomatoes on a serving plate.
2. Bring the water to a boil with the bay leaf, ginger, lemongrass, garlic, Kaffir lime leaf, and miso past. Boil for 5 min. and hen reduce to a simmer.
3. Poach the fish for 3-4 min. or until firm to the touch.
4. Remove the fish from the pan and keep it warm while you finish the sauce.
5. Boil the liquid until the volume has reduce by half.
6. Remove from heat and strain in a small bowl, discarding the seasoning.
7. Add the tarragon and oil, and with a hand-hel blender blitz until smooth. Alternatively this can be done in a small processor.
8. Place the fish on the spinach and tomatoes, spoon over the sauce, and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user LYNNE1.
1. Arrange the baby spinach and tomatoes on a serving plate.
2. Bring the water to a boil with the bay leaf, ginger, lemongrass, garlic, Kaffir lime leaf, and miso past. Boil for 5 min. and hen reduce to a simmer.
3. Poach the fish for 3-4 min. or until firm to the touch.
4. Remove the fish from the pan and keep it warm while you finish the sauce.
5. Boil the liquid until the volume has reduce by half.
6. Remove from heat and strain in a small bowl, discarding the seasoning.
7. Add the tarragon and oil, and with a hand-hel blender blitz until smooth. Alternatively this can be done in a small processor.
8. Place the fish on the spinach and tomatoes, spoon over the sauce, and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user LYNNE1.