Monkfish with Ginger Sauce

40 minutes Prep: 20 minutes Cook: 20 minutes

596 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/4	pound	vegetables	julienned, (i.e. cucumber, onions, carrot or celery)
1	x	vegetable oil	as needed
1	x	salt and black pepper	to taste
1	pound	monkfish
1	x	flour, all-purpose	as needed
1/4	cup	butter
3/4	cup	white wine	approximately
3/4	cup	heavy whipping cream
3 1/2	tablespoons	ginger	peeled, sliced, set aside in a bowl of water

Fish stock
3 1/2	tablespoons	butter
2	pounds	fish bones
2	medium	onions	thinly sliced
17	ounces	white wine	approximately
34	ounces	water	approximately
1	x	bay leaf
1	x	white pepper	to taste
1	pinch	thyme

Directions

Saute the vegetables in a small amount of oil.

Season with salt and pepper.

Set aside.

Cut the monkfish into 4 pieces, one for each person.

Season fish with salt and pepper; dip into a little flour and shake lightly.

Put the butter in a baking pan, add the fish, and bake in a 350F oven for about 10 minutes.

Set aside and keep warm.

Combine wine and fish stock in a saucepan.

Place over medium-high heat and reduce until only a small amount of liquid remains in the bottom of the pan, turn off the heat.

Add heavy cream.

Cook over low heat for 3 to 5 minutes.

Add vegetables.

Drain ginger and add to sauce.

Adjust seasoning with salt and pepper.

Pour sauce over fish before serving.

Serves 4.

FISH STOCK: Melt the butter in a stockpot; add fish bones and sauté.

Be careful bones don't stick or burn.

Add onion slices and white wine.

Turn heat to high.

Reduce liquid by half, skimming the top to remove residue.

Turn the heat to low.

Add water and herbs.

Simmer for 2 to 3 minutes.

Strain and reserve the stock.

Discard bones.

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Nutrition Facts

Serving Size 521g

Amount per Serving

Calories 596 58% of calories from fat

	% Daily Value*
Total Fat 38.0g	59%
Saturated Fat 24.0g	120%
Trans Fat 0.0g
Cholesterol 118mg	39%
Sodium 198mg	8%
Total Carbohydrate 37.0g	12%
Dietary Fiber 3.0g	12%
Sugars 5.0g
Protein 6.0g	12%

Vitamin A	51%		Vitamin C	9%
Calcium	8%		Iron	12%

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

How is this calculated?

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This is a great way to add the antioxidant power of sweet potatoes into your breakfast. Also excellent to use up any leftover sweet potatoes. To make it even healthier I used cooking spray rather than butter.

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