Monkfish with Roasted Red Pepper Sauce

Monkfish with Roasted Red Pepper Sauce
Serves 6
  1. 2 roasted red peppers, peeled, seeded, and cut into 1 inch pieces
  2. 4 T olive oil
  3. 2 garlic cloves, peeled and minced
  4. 2 T chopped fresh basil
  5. 2 pounds monkfish, cut into 1 inch pieces
  6. 6 small onions, peeled and quartered
  7. ½ cup fish stock
  1. Puree the roasted red peppers in a food processor, along with olive oil, garlic and basil. Toss the monkfish with 1/3rd of the pepper puree until coated on all sides. Refrigerate for 1 hour.
  2. Soak 6 wooden skewers in water for 10 minutes. On each skewer thread 4 pieces of monkfish, alternating with 4 quarters of onion. Place the skewers on a very hot grill and cook for 5 minutes. Turn and continue cooking for 3 minutes. Combine the remaining pepper puree with the fish stock in a saucepan and heat on medium. Reduce for 3-5 minutes or until the sauce coats the back of a spoon. To serve, spread a spoonful of sauce on a plate and arrange a skewer on top.
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