Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Monkfish With Saffron Sauce
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- #82213
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 shallots, minced
5 tablespoons unsalted butter
2 ripe tomatoes, chopped
2 teaspoons chopped parsley
1/2 teaspoon saffron threads, crumbled
1/2 cup dry white wine
2 pounds monkfish fillets, cut into 1 inch pieces
1 cup heavy cream
salt and pepper, to taste
directions
Cook the shallots in 2 tbsp butter in frying pan. Add tomatoes, parsley, saffron threads and white wine. Simmer for 1 minute. Add the monkfish and cook 6 to 7 minutes. Remove with slotted spoon and keep warm.
Add cream to the pan and bring to a boil. Allow to thicken slightly, then remove from the heat and stir in the remaining butter, cut in pieces. Season with salt and pepper and pour the sauce over the fish. Serve with white rice.
This delicious sauce can also be served over halibut or over broiled chicken breasts or veal. It has a bright color and delicious taste.
added by
monte
nutrition data
542 calories, 40 grams fat, 6 grams carbohydrates, 35 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
November 23, 2016
I made this twice now Amazing
December 14, 2008
THIS RECIPE WAS OVER THE TOP. I USED FAT FREE HALF AND HALF AND IT STILL CAME OUT THICK AND TASTED VERY RICH. I HAVE A HARD TIME FINDING MONKFISH (THEY HAVE IT AT WHOLE FOODS) BUT AFTER TASTING IT I'M SURE IT WOULD BE FABULOUS WITH SHRIMP AND/OR SCALLOPS ALSO.