Bombay Monkfish

Ingredients

Directions

Preheat oven to 350 degrees F.

Put the monkfish in a pan just large enough to hold it.

Pour the milk over and place the pan over moderate heat.

Bring to a simmer, cover, and cook for 8 minutes.

Turn the fish and cook 7 minutes longer, or until the fish is cooked through.

When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink.

Drain fish and shrimp, discarding milk.

Cut the monkfish into bite-size pieces.

Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream.

Mix in the fish and shrimp and season to taste with salt and pepper.

Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish.

Bake for 20 minutes, or until set.

Serve hot with a ssqueeze of lemon and a crusty french type bread.

This is an appetizing and stylish way to start a meal.

For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.

Reviews

Super-tasty sauce but overwhelmed the mild flavor of the monkfish, which is a bit expensive where I live ($13/pound)--sauce is dominating flavor, fish could have been any firm protein. Will make again, but will sub the monkfish for shrimp or salmon--maybe even tofu. 4 months ago by VBC

+1

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.