INGREDIENTS

INSTRUCTIONS

Heat oven to 450 degrees. Divide corn oil between two 10-inch nonstick
skillets. Over high heat, heat the oil until just smoking. Place two pieces
of monkfish in each skillet, and saute until the fish is browned on the
bottom, about 5 minutes. Turn the fish, and transfer the skillets to the
preheated oven. Bake for about 8 minutes, or until a cake tester can be
easily inserted into the fish or when left in the fillet for 5 seconds is
warm to your lip. In a large enameled pot over medium heat, add the butter,
bacon, and mushrooms. Cover, and cook about 4 minutes. Add garlic,
shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5
minutes, being careful not to let the liquid evaporate. Add asparagus, snow
peas, and parsley. Saute until just heated through. Season with salt and
pepper. Remove from heat, and divide among four plates. Transfer the
monkfish from the oven to a cutting board, and slice the pieces into
1/4-inch-thick slices; fan over vegetables. Serve immediately. Serves 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 122 Calories (kcal); 13g Total Fat; (91% calories from fat);
1g Protein; 2g Carbohydrate; 16mg Cholesterol; 136mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Maguy Le Coze and Eric Ripert
Converted by MM_Buster v2.0n.

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