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Monkfish in Prosciutto with Pesto Fregola

Monkfish in Prosciutto with Pesto Fregola Recipe

  • 2 pieces monkfish tail (bone and skin removed, and all of the nasty stuff too; about 2½ pounds total)
  • Kosher salt and freshly ground black pepper
  • 8 ounces thinly sliced prosciutto
  • 1 pound fregola , acini di pepe, or orzo
  • 1 cup Pesto
  • 2 red bell peppers, cored, seeded, and cut into ¼-inch dice
  • ¼ cup extra virgin olive oil
  • ¼ cup pine nuts, toasted until golden brown
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 613kcal (31%)
Total Fat 19g (29%)
Saturated Fat 3g (16%)
Cholesterol 69mg (23%)
Total Carbohydrate 61g
Dietary Fiber 5g
Sugars 2g
Protein 46g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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