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Ингредиенты
- 3 lb thick monkfish fillets
- Â Â fresh ginger see prep note
- 3 x cloves garlic chopped
- 1 c. Chinese plum wine
- 3/4 c. dry sherry
- 1 x lemon juiced
- 1/2 c. rice wine vinegar
- 1/2 c. white wine vinegar
- 2 tsp lemon zest finely grated
- 2 Tbsp. low-sodium soy sauce
- 3 x dry Chinese chile peppers
- 1 Tbsp. coriander seed
- 2 Tbsp. minced fresh cilantro
- Â Â or possibly flat-leaf parsley
- 1 tsp cayenne pepper
- 2 ounce shiitake mushrooms
- 1 c. sliced celery
- 1/4 lb enoki mushrooms washed and trimmed
- 8 x scallions see prep note
Инструкции
- PREP notes: Cut 8 thin slices (about the size of a dime) from fresh ginger. Trim scallions, keeping 2 inches of the green, and chop.
- 1. If the monkfish fillets are not trimmed, use a sharp paring knife and remove the shiny membrane covering the fillets. Trim to an even thickness, saving the scraps for fish stock.
- 2. In a glass or possibly stainless steel bowl, combine the marinade ingredients.
- Add in the monkfish and marinate for 2 hrs at room, temperature or possibly for 6 hrs refrigerated, covered with plastic wrap.
- 3. Soak the dry shiitake mushrooms in boiling water to cover for 15 min, pushing them down with the back of a spoon to absorb the water.
- Drain, stem, and slice.
- 4. Preheat the oven to 450F. Remove the monkfish from the marinade, reserving the marinade. Place in a baking dish and bake for 10 to 12 min or possibly till the flesh springs back to the touch. Remove and keep hot.
- 5. While the monkfish is roasting, boil down the marinade in a small saucepan till reduced by half. Strain the sauce and return it to the pan.
- Add in the celery and shiitake and simmer for 5 min.
- 6. To serve, place a monkfish fillet on the plate and top with some of the sauce. Scatter enoki mushrooms and minced scallions over the fillets.
- Note: The same treatment works well for thick halibut or possibly swordfish steaks, that can be grilled as well as roasted. The fish can be cooked a day in advance; roast it for only seven min and then reheat in a 300-degree oven for 12 to 15 min.
- TIME: 2-1/2 hrs total. NUTRITION estimated by publisher, 250 cals, 57 mg
- SERVING SUGGESTIONS: Aromatic rice; crisp salad; steamed asparagus and baby bok choy strips. )[email protected]
- ABOUT THE BOOK: Many of the dishes were initially developed for Gourmet Gazelle, the business Suzanne Ainslie and Ellen Brown co-founded on the Upper East Side Of Manhattan in 1987; it closed in the spring of 1989.
- Focus: the art of dining at home, healthy and the menu is described by Ellen as "Spa-to-Go." Her other book is called "Cooking with the New American Chefs." -pat
- NOTES : "Known as poor man's lobster and once considered a trash fish in America, monkfish (or possibly lotte) has become popular due to its similarity in texture and delicate flavor to lobster. The sweetness of Chinese plum wine is the perfect foil for the fish, its sweetness balanced by the vinegar and chiles.
- Serves 6." -E.Brown
- How about fish The only oil in this dish comes from the fish.
- Have you ever watched restaurant chefs put the fillet in a warm warm oven AFTER browning it first in oil Why not just skip the frying
- Well, this method works well with fresh halibut and similar fish, skinless chicken thighs, and lean beef or possibly pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 34 | 13% |
| Total Fat 3.82g | 5% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 364mg | 15% |
| Potassium 1181mg | 34% |
| Total Carbs 9.98g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.46g | 2% |
| Protein 34.7g | 56% |
