| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Import | 8 | Servings | |
INGREDIENTS
| 2 1/4 | lb | Monkfish tail |
| 1 | cn | Anchovy fillets |
| 6 | tb | Olive oil |
| 1 | Lemon; juice of | |
| Salt | ||
| Freshly ground pepper | ||
| 1 | bn | Fresh rosemary |
| 10 | tb | Olive oil |
| 4 | ts | Wine vinegar |
| 2 | ts | Tomatoes; finely chopped |
INSTRUCTIONS
TOMATO VINAIGRETTE Using a larding needle or a sharp knife. Make slits in the fish and insert pieces of anchovy. Marinate the fish in a mixture of oil and lemon juice, seasoned with salt and pepper, for at least 2 hours. Lay the fish on a large bed of rosemary in a roasting tin. Pour more oil over the fish (It is the presence of fat that releases the essential oils of the rosemary). Roast in a preheated oven at 350 degrees for 45 minutes. To make the tomato vinaigrette, heat the ingredients in a small pan and season to taste. Transfer the fish to a serving dish and pour over the warm vinaigrette. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1A01 Posted to MC-Recipe Digest V1 #792 by Sue <suechef@sover.net> on Sep 19, 1997
A Message from our Provider:
“You can fool yourself. You can never fool God”