Fettuccine With Monkfish
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Grated lemon rind||1⁄2 Large|
|Chopped basil leaves/1 teaspoon dry basil||1⁄4 Cup (4 tbs)|
|Melted butter||2 Tablespoon|
|Monkfish||1 Pound, cut into 2 inch pieces|
|Thinly sliced prosciutto/Ham||2 Ounce|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat just until hot.
In large skillet, saute over medium heat until just barely cooked, approx.5 minutes.
Remove fish pieces from pan.
Set fish aside.
Add to pan juices along with above cream mixture.
Stir over high heat for approx.4 minutes.
Add fish pieces and simmer approx.5 minutes.
Add to above and then add pasta.
Toss well and serve.
Serving size: Complete recipe
Calories 3337 Calories from Fat 1583
% Daily Value*
Total Fat 179 g275.4%
Saturated Fat 104.6 g523%
Trans Fat 0 g
Cholesterol 727.3 mg242.4%
Sodium 655.8 mg27.3%
Total Carbohydrates 257 g85.8%
Dietary Fiber 12.3 g49.1%
Sugars 12.7 g
Protein 137 g273.5%
Vitamin A 126.5% Vitamin C 16.5%
Calcium 58.7% Iron 45.4%
*Based on a 2000 Calorie diet