| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Import |
8 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Monkfish tail |
| 1 |
|
Anchovy fillets |
| 6 |
T |
Olive oil |
| 1 |
|
Lemon, juice of |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
|
Fresh rosemary |
| 10 |
T |
Olive oil |
| 4 |
t |
Wine vinegar |
| 2 |
t |
Tomatoes, finely chopped |
INSTRUCTIONS
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:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”