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Medaglioni Di Rospo In Savor (fried And Marinated Monkfis

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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables, Meats Dujour09 4 Servings

INGREDIENTS

1 1/2 lb Monkfish fillets
Salt, to taste
Freshly-ground black pepper
to taste
Flour, for dredging
1 1/2 c Vegetable oil
1 Onion, thinly sliced
1/4 c Olive oil
1 Sprig fresh rosemary
4 Bay leaves
1 t White wine vinegar
1/2 c Dry white wine
1/2 c Chicken stock

INSTRUCTIONS

Remove membranes and any dark red portions from the fillets. Slice  the
fish in 1/2-inch thick medallions. Sprinkle with salt and pepper,  then
dredge medallions in flour. Shake off excess flour. In a large
nonreactive skillet, heat vegetable oil and fry fish in batches,
turning once, until lightly browned and cooked through, about 4
minutes. Drain on paper towels. In a second skillet, saute onions in
olive oil until pale golden but not browned. Add rosemary, bay  leaves,
salt and pepper to taste as onions cook, about 12 minutes  over
moderate heat. Add vinegar, wine, and stock. Let simmer for 10
minutes. In a walled serving dish, arrange medallions in 2 layers,
distributing half of the onion mixture over each layer. Allow fish to
marinate at least 2 hours and serve warm at room temperature. This
recipe yields 4 servings.  Source: "CHEF DU JOUR - (Show # DJ-9256) -
from the TV FOOD NETWORK"  S(Formatted for MC5): "07-30-1999 by Joe
Comiskey -  joecomiskey@netzero.net"  Recipe by: Lidia Bastianich
Converted by MM_Buster v2.0l.

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