CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Seafood | Italian | Taste5 | 4 | Servings |
INGREDIENTS
20 | Shallots, peeled root ends | |
Left intact | ||
1 1/4 | t | Freshly-grated nutmeg |
2 | t | Olive oil, plus |
3/4 | c | Olive oil |
6 | T | Coarse salt |
1 | T | Dijon mustard |
8 | t | Mild raspberry vinegar |
Salt, to taste | ||
Freshly-ground black pepper | ||
to taste | ||
10 | oz | Monkfish, sliced 8 thin |
Fillets | ||
Flour, for dredging | ||
2 | c | Sorrel leaves -, packed |
thick ribs removed | ||
Rinsed and dried | ||
6 | c | Assorted greens, rinsed |
dried | ||
such as mache Italian | ||
chicory Bibb | ||
Lettuce), Lettuce |
INSTRUCTIONS
Preheat oven to 400 degrees. Toss shallots with nutmeg and 2 teaspoons olive oil. Make a bed of salt in a small shallow roasting pan and spread shallots in a single layer. Roast for 20 minutes, basting with additional olive oil, until shallots are browned and soft. Keep warm. Make vinaigrette: In a small bowl whisk mustard with vinegar. Add 1/2 cup olive oil in a thin stream, whisking constantly. Season with 1/2 teaspoon nutmeg, salt and pepper. Prepare fish: Heat remaining 1/4 cup olive oil in a large saute pan over medium-high heat. Cut 1/4-inch notches all around outside of each fillet to prevent it from curling. Dredge well in flour seasoned with salt and pepper. Saute fillets quickly, without crowding, about 1 minute per side until golden-brown and just cooked through. Remove from pan and brush fillets lightly with some vinaigrette. Assemble salad: In a large bowl toss sorrel and salad greens with vinaigrette. Cut shallots in half, lengthwise and toss. Divide salad among 4 plates and nestle 2 fillets into salad on each plate. Grate 1/8 teaspoon nutmeg over each salad and serve immediately. This recipe yields 4 servings. Source: "TASTE with David Rosengarten - (Show # TS-4684) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-03-1999 by Joe Comiskey - [email protected]" Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 473
Calories From Fat: 399
Total Fat: 45.2g
Cholesterol: 22.7mg
Sodium: 10610.8mg
Potassium: 543.5mg
Carbohydrates: 3.6g
Fiber: 1.7g
Sugar: <1g
Protein: 14.6g