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Monkfish with a Puree of Beans

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Source: The Italian Gourmet

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 4

The rana pescatrice, monkfish or anglerfish, is not a particularly attractive looking fish with its very large head. However, despite this, it has a very good flavor: Only the tail is eaten. It is almost boneless, and its flesh is white and soft, rather like lobster in taste and texture.

RECIPE INGREDIENTS

4 6-8 ounce monkfish fillets
7 ounces fava beans, shelled

2 ounces green beans, trimmed

1 green beet leaf, trimmed

1 cup extra-virgin olive oil

Salt

Monkfish with a Puree of Beans Recipe at Cooking.com

DIRECTIONS

Skin the fava beans. Blanch the fava beans, green beans and beet leaf in salted water for 2 minutes. Pound the vegetables in a mortar or put through a food mill or blender, adding the oil in a thin stream and beating the sauce as for a mayonnaise. Taste, and season with salt if necessary.

Broil or grill the fish fillets until just cooked through.

Spread the bean puree in the center of 4 heated serving plates. Place a monkfish fillet in the center of each and garnish with a tomato.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

679

Sodium:

605mg

Fiber:

13g

Carbohydrates, Total:

30g

Protein:

13g

% Cal. from Fat:

76%

Fat. Total:

57g

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