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Monkfish with a Puree of Beans

Source: The Italian Gourmet
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Active Time:  20 Minutes
Total Time:  20 Minutes
  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.

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
Monkfish with a Puree of Beans Recipe at
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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