Monkfish With Grapefruit

Prayer can no more be divorced from worship than life can be divorced from breathing. If we follow his impulse, the Holy Spirit will always lead us to pray. When we allow him to work freely, he will always bring the Church to extensive praying. Conversely, when the Spirit is absent, we will find excuses not to pray. We may say, “God understands. He knows I love him. But I’m tired. I’m so busy. It’s just not convenient now…” When the Spirit is absent, our excuses always seem right, but in the presence of the Spirit our excuses fade away.

Robert Kendall

CATEGORY	CUISINE	TAG	YIELD
Seafood, Fruits	Irish	Irishfood	1	Servings

INGREDIENTS

1	lb	Monkfish fillets – cut into
		small pieces
		Olive oil
1	T	Finely chopped fresh parsley
2	T	Extra virgin olive oil
2	oz	Butter
2	T	Capers
2		Grapefruit

INSTRUCTIONS

Segment the grapefruit by peeling away the skin and white pith with a
sharp knife. Remove each segment and discard the rest. Fry monkfish  in
small amount of olive oil until just cooked. Make sauce by gently
heating the butter and olive oil in a saucepan over a low heat - when
warm add grapefruit, capers and chopped parsley. Pour over the fish.
Converted by MC_Buster.  NOTES : An ideal dish for a dinner party or
special occasion. Fresh  tuna or prawns may be used instead of
minkfish.  Converted by MM_Buster v2.0l.

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