| 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 |
lg |
Onion; thinly sliced |
| 1/4 |
c |
Olive oil |
| 1 |
|
Sprig fresh rosemary |
| 4 |
|
Bay leaves |
| 1 |
ts |
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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