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Monkfish Piccata
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- #39125
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 pounds monkfish
1 cup flour
1 cup grated Parmesan or Romano cheese
1 teaspoon dried oregano
1 clove garlic, finely chopped
salt and pepper, to taste
2 eggs, lightly beaten
1/3 cup olive oil, or more if necessary
1 lime, juiced
directions
Remove the membrane on the fish. Cut it into 3/4-inch-thick rounds.
In a bowl, combine the flour, cheese, oregano, garlic, salt, and pepper. Toss well to mix.
Put the egg into a shallow bowl. Dip the pieces of fish in the egg, then in the flour mixture. Dredge them well all over.
In a large deep skillet, heat the oil, adding enough to make a thin film in the bottom of the pan. When it is hot, add the fish and cook over medium heat for 3 minutes on a side or until golden brown.
Arrange on a platter and sprinkle with lime. Serve at once.
added by
foodistjchef
nutrition data
581 calories, 30 grams fat, 27 grams carbohydrates, 48 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
January 25, 2007
I cooked Monkfish for the first time ever using this recipe - so, so easy and absolutely wonderful. The combination of parmesan coating along with the lime really worked. I served it with baby new potatoes, and fresh garden peas. Next time I can afford monkfish - guess which recipe I'll use! Well done.