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Monkfish in Orange Sauce
3 TBS flour
3 TBS Romano cheese
1 TBS mixed dried herbs (parsley, rosemary & tarragon)
1-1/2 LBS Monkfish filets
4 TBS butter
1 clove garlic, crushed
1 TBS green peppercorns
1/4 C dry sherry
2 TBS orange marmalade
1/4 C orange juice
In a bowl, combine flour, Romano cheese and mixed herbs. Rinse Monkfish filets under cold running water; lightly pat dry with paper towels and then dredge in flour mixture. In a large skillet, melt three tablespoons butter over medium-low heat; add fish, crushed garlic and green peppercorns. Cook for about five minutes, turning fish over once. Add half of the sherry; spoon orange marmalade on top. Continue cooking until fish is done, about five minutes (standard cooking time is ten minutes per every inch of thickness). Place Monkfish on a warmed plate. Increase heat to medium; add remaining sherry and orange juice to skillet. De-glaze skillet until sauce is reduced by about 1/3. Stir in remaining tablespoon of butter; spoon sauce over Monkfish. Serve.
Note: Monkfish can be substituted with carp, cod, grouper, haddock, pollock, or red snapper filets.
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