Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Monkfish Piccata
- add review
- #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.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
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.