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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 lrg sweet onion cut in 1/2" slices
- Â Â (such as Walla Walla Sweet or possibly Vidalia)
- 1/2 tsp sugar
- 2 Tbsp. white wine vinegar
- 1Â 1/2 Tbsp. minced sage
- 1Â 1/2 c. chicken broth or possibly vegetable broth
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/2 lb cleaned monkfish - (abt 3 med tails)
- 1/4 c. flour seasoned with
- Â Â salt and pepper to taste
- 2 lrg vine-ripened tomatoes sliced
- 1 Tbsp. chopped chives
Direcciones
- Seafood Alternatives: shark, codPreheat the oven to 400 degrees.
- Heat 1 Tbsp. of the oil in a large, heavy skillet over medium-high heat. Add in the onion slices and sprinkle with sugar. Cook till the onion slices begin to caramelize, about 5 to 6 min, then turn the slices over and continue to cook without stirring till the other side caramelizes, about 3 to 4 min.
- Add in the vinegar and sage, and stir till the onions are well-coated, add in the chicken broth and season well with salt and pepper; set aside to keep hot.
- Heat the remaining extra virgin olive oil over high heat in a large ovenproof skillet, preferably nonstick. Lightly roll the monkfish fillets in seasoned flour and pat to remove the excess. Sear the fish till brown on all sides, 2 to 3 min.
- Place the pan in the preheated oven and roast till opaque through, turning the pcs once or possibly twice so they cook proportionately, about 7 min.
- Transfer the cooked monkfish to a cutting board and cut into 1-inch-thick slices. Arrange the sliced tomatoes on a large platter or possibly individual plates. Top with the slices of monkfish and spoon the caramelized onions around. Sprinkle the chopped chives over and serve.
- This recipe yields 4 servings.
- Comments: Sage has a natural affinity for onions, particularly summers rich supply of sweet onions. The hard and succulent characteristics of monkfish make it an ideal companion for sage as well.
- Monkfish has a grayish, slippery membrane between the skin and flesh; if it has not already been removed, you should do so before cooking. Simply cut it away with a sharp knife, removing as little flesh as possible.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 115 | 43% |
| Total Fat 13.0g | 16% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 174mg | 7% |
| Potassium 812mg | 23% |
| Total Carbs 9.75g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.15g | 1% |
| Protein 26.68g | 43% |
