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Slate-Grilled Monkfish with Herbs, Roasted Vegetables, and a Green Peppercorn Sauce


Slate-Grilled Monkfish with Herbs, Roasted Vegetables, and a Green Peppercorn Sauce Recipe

Ingredients:
  • 2 pounds monkfish tail, in 2 pieces
  • ½ cup extra virgin olive oil
  • 4 large branches fresh rosemary
  • 8 large branches fresh thyme
  • 6 stems fresh sage
  • 4 cloves garlic, peeled and thinly sliced
  • 8 small portobello mushrooms, stemmed and peeled
  • Fine sea salt, to taste
  • Freshly ground white pepper, to taste
  • 6 branches thyme
  • 2 large cloves garlic, peeled and cut lengthwise into thirds
  • 5 tablespoons extra virgin olive oil
  • 1¼ pounds pencil-thin asparagus
  • 8 plum tomatoes, cut lengthwise into ¼-inch-thick slices
  • 1 tablespoon corn oil
  • 5 ounces stewing beef
  • 1/3 cup brandy
  • 4 tablespoons unsalted butter
  • 2 tablespoons drained, water-packed green peppercorns
  • 2 cups heavy cream
  • 1 tablespoon Veal Demi-Glace
  • Fine sea salt, to taste
  • Freshly ground white pepper, if needed
  • One 10-inch nonstick skillet
  • Slate slab, about 18 by 10 inches
  • Large, oven-proof platter
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 665kcal (33%)
Total Fat 57g (88%)
Saturated Fat 22g (112%)
Cholesterol 137mg (46%)
Total Carbohydrate 11g
Dietary Fiber 4g
Sugars 5g
Protein 25g
* 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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