| 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.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”