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How To make Monkfish with Almonds, Sweet Red Peppers & Sa
2 lb Monkfish, in large whole
-filets, skin and membranes -removed 2 tb Olive oil
3 lg Garlic cloves, minced
3 lg Red bell peppers, cored,
-seeded, cut into strips -lengthwise 3/4 c Whole almonds, toasted
1/2 ts Saffron threads
1/2 c Dry white wine
1/2 c Fish stock
1/2 ts Salt
1/2 ts White pepper, or to taste
1 Ounce sliced almonds,
-toasted, for garnish
Preheat the oven to 350F. Bake the fish in a buttered baking pan for 15 minutes. Let cool. Cut into medallions and set aside. Reserve the baking juice. Heat the oil in a large skillet, add the garlic and peppers and saute over low heat for 20 minutes, stirring occasionally. Grind whole almonds finely in a food processor and add to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper; cook over medium heat for 5 minutes. Transfer to a blender or food processor and puree. Return the sauce to the skillet, add the fish medallions, and heat through. Serve immediately, with sliced almonds sprinkled on top. Serves 6. PER SERVING: 370 calories, 34 g protein, 8 g carbohydrate, 23 g fat (3 g
saturated), 103 mg cholesterol, 288 mg sodium, 3 g fiber. From "The Catalan Country Kitchen,"by Marimar Torres (Aris/Addison Wesley, 1992). Posted by Stephen Ceideberg; February 24 1993.
How To make Monkfish with Almonds, Sweet Red Peppers & Sa's Videos
How to clean and prepare a whole crab
Tutorial video for how to clean and prepare a whole live crab! I'm using a mud crab here but the same steps apply to any large crab, say 1kg / 2lb.
I prepared this crab to make Singapore Chilli Crab - see next video!
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먹방 엄청~쉬운 아구찜 레시피 ★매콤한 순살아구찜+물김치???? 리얼사운드 ASMR MUKBANG Eating show
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Get Full Recipe and Instructions here. Also printable.
1 Fish Scaled and Gutted( I used a Croaker)
½ Thumpsize Ginger
4 Garlic Cloves
¼ Onion
2 Mini Peppers
1 Green Onion
2 4 Cilantro stems
1 tsp Chicken Knorr Seasoning or Seasoning Powder or Bouillon
½ tsp Blackpepper
¼ tsp Whitepepper
1 tsp Chilli Flakes
1 tsp Smoked Paprika
1 tsp Thyme
¼ Cup of Cooking oil
Grilled (Broil Oven Option) Covered at 400F for 15 Mins depending how big your fish is. then Open the foil and Grill for another 5 mins same 400F so it has a Char look and Crispy Outside.
#grilledfish #wholefish #fish
Check Out mY Other Fish Playlist You will love it for sure
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Monkfish Puttanesca
SERVES 4
1 pound H‑E‑B Wild Caught Fresh Monkfish Loin (cut into ½ inch medallions)
Salt
4 tablespoons extra-virgin olive oil
1 (2-ounce) tin anchovies in oil
4 garlic cloves, sliced
4 dried árbol chiles or ½ tablespoon crushed red chile flakes (if desired)
2 (14-ounce) cans H E B Select Ingredients Fire Roasted Diced Tomatoes
¾ cup white wine
2 tablespoons capers, rinsed and patted dry
¼ cup pitted cured black olives
12 basil leaves, torn, for garnish
Season the fish with salt. In an ovenproof sauté pan over medium-high heat, warm 3 tablespoons of the olive oil, anchovies with their oil, and garlic and cook until the anchovies melt. Add the chile, white wine, tomatoes, capers, and olives. Season with salt and bring to a simmer and cook for 10 minutes. Nestle the fish into the sauce. Cover the pan and simmer for 20 minutes. Let rest for 10 minutes. Serve with torn basil leaves as garnish.
Note: Can be made up to 2 days before serving when stored in the refrigerator. Simply reheat slowly over low heat to serve and garnish with basil.
Learn more about H-E-B's Wild Caught seafood:
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A compilation of the best Taste Tests from MasterChef Australia. Home cooks have to guess an ingredient or dish just through taste and are usually blindfolded.
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