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Receta Roasted Monkfish With Caramelized Sweet Onions And Sage
by Global Cookbook

Roasted Monkfish With Caramelized Sweet Onions And Sage
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Ingredientes

  • 3 Tbsp. extra virgin olive oil
  • 1 lrg sweet onion cut in 1/2" slices
  •     (such as Walla Walla Sweet or possibly Vidalia)
  • 1/2 tsp sugar
  • 2 Tbsp. white wine vinegar
  • 1 1/2 Tbsp. minced sage
  • 1 1/2 c. chicken broth or possibly vegetable broth
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 1/2 lb cleaned monkfish - (abt 3 med tails)
  • 1/4 c. flour seasoned with
  •     salt and pepper to taste
  • 2 lrg vine-ripened tomatoes sliced
  • 1 Tbsp. chopped chives

Direcciones

  1. Seafood Alternatives: shark, codPreheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. This recipe yields 4 servings.
  8. 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.
  9. 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.