Bombay Monkfish

⁽¹⁾

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.

60 minutes Prep: 30 minutes Cook: 30 minutes

162 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	monkfish	skinned
1	x	milk	to cover
1/4	pound	shrimp	shelled
2	large	eggs
3	tablespoons	tomato paste
1/2	teaspoon	curry powder
2	teaspoons	lemon juice
1/4	teaspoon	rosemary leaves	fresh chopped or pinch of dried
1	pinch	saffron	or turmeric
3/4	cup	light cream
1	x	salt and black pepper	to taste

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

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Nutrition Facts

Serving Size 113g

Amount per Serving

Calories 162 64% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 6.0g	31%
Trans Fat 0.0g
Cholesterol 191mg	64%
Sodium 129mg	5%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	2%
Sugars 2.0g
Protein 11.0g	22%

Vitamin A	13%		Vitamin C	8%
Calcium	7%		Iron	10%

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

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