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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Seafood Burt, Wolf 1 servings

INGREDIENTS

One; (16-ounce) jar
; pickled beets,
; drained
One; (14.5-ounce) can
; chicken broth
One; (10-ounce) package
; frozen "petite"
; peas, thawed
1/4 c Heavy cream
2 lb Boneless monkfish cut into 2-inch square
; pieces
6 tb Unsalted butter; melted
1 tb Paprika
Salt and freshly ground black pepper
1 tb Unsalted butter

INSTRUCTIONS

TO MAKE THE SAUCES: In a food processor or blender, puree the beets with 1
cup of chicken broth and set aside in a small saucepan. Puree the peas with
the remaining broth and heavy cream and set aside in another saucepan.
TO PREPARE THE MONKFISH: Preheat the oven to 400° F. Dip each piece of
monkfish in the melted butter. Sprinkle each piece with paprika and set on
a baking sheet and roast for 10 minutes or until just cooked through.
While the monkfish is roasting, in separate saucepans, over low heat,
simmer the beet and pea sauces. When they come to a simmer, season each one
with salt and pepper to taste. Blend a tablespoon of butter in the beet
sauce and remove both from the heat.
TO SERVE: Center 3 pieces of monkfish in the middle of each plate. Spoon
about 1/3 cup beet sauce to the left of the fish and 1/3 cup of pea sauce
to the right.
Converted by MC_Buster.
Per serving: 937 Calories (kcal); 103g Total Fat; (96% calories from fat);
3g Protein; 6g Carbohydrate; 299mg Cholesterol; 36mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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