| 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 |
T |
Unsalted butter, melted |
| 1 |
T |
Paprika |
|
|
Salt and freshly ground |
|
|
black pepper |
| 1 |
T |
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 400ø
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:
“When God ordains, He sustains.”