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Braised Monkfish

Cool.Cook's picture
  Olive oil 2 Teaspoon
  Garlic head 2 , cloves separated and peeled
  Sliced prosciutto 2 Ounce, trimmed of fat and roughly chopped
  Mahi mahi fillet/Monkfish 2 1⁄2 Pound
  Dry white wine 1 Cup (16 tbs)
  Canned whole tomatoes 28 Ounce, drained (1 Can)
  Dried thyme/2 teaspoon chopped fresh thyme 1 Teaspoon
  Ground black pepper To Taste

Preheat oven to 425 degrees F.
In a large nonstick skillet, heat oil over medium heat.
Add garlic cloves and cook, stirring, for about 5 minutes, or until the garlic is golden.
Add prosciutto and cook for 1 minute longer.
Move the garlic and prosciutto to the side of the pan.
Add fish to the pan and cook for 3 minutes per side, or until browned.
Transfer the fish into a shallow 3-qt. baking dish.
Pour wine into the skillet and bring to a boil, stirring to scrape up any brown bits.
Add tomatoes and thyme.
Simmer the sauce, stirring to break up the tomatoes, for about 5 minutes.
Season with a generous grinding of pepper; pour sauce over the fish.
Cover with a tent of aluminum foil and bake for 20 to 30 minutes, or until the fish is opaque in the center.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1865 Calories from Fat 265

% Daily Value*

Total Fat 29 g44.9%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 820 mg273.3%

Sodium 3322.5 mg138.4%

Total Carbohydrates 105 g35.1%

Dietary Fiber 19.6 g78.3%

Sugars 3.5 g

Protein 249 g497.9%

Vitamin A 115% Vitamin C 185.2%

Calcium 59.6% Iron 107.9%

*Based on a 2000 Calorie diet

Braised Monkfish Recipe