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Monkfish and prawns in tomato, lime and white wine sauce.

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  • E.D. Morel
    replied
    You ca use any white meaty fish. Frozen is fine.

    Leave a comment:


  • joea
    replied
    Sounds delicious, only problem would be the fish, what can you substitute? Is frozen ok??

    Leave a comment:


  • Monkfish and prawns in tomato, lime and white wine sauce.

    OK, In the interest of contributing to ACG, since I know bugger-all about military history (but lots more than I did before I joined), here’s my recipe for Monkfish and prawns in tomato, lime and white wine sauce.


    For the fish you will need:
    Two monkfish tails.
    Two shallots (or one onion)
    One clove of garlic
    One large ripe lime (or two small ones. Make sure the rind is in good condition)
    One tin of chopped tomatoes
    20 or so large prawns (cooked) (the tubs of frozen/chilled ones are fine.)
    ¼ bottle of white wine (dry)
    a pinch of sugar



    Preparation:
    • Take two monkfish tails, remove the membrane/skin from the bottom and cut them into chunks about the width of your thumb. Coat them in seasoned flour. Pat off excess.
    • Finely chop shallots
    • Grant lime and squeeze juice.
    • Pre-heat your oven to 180ºC

    To cook:
    • Fry shallots in a high-sided non-stick pan on a low heat ‘till they are translucent. Do not let them brown.
    • Add the monkfish and fry ‘till slightly golden (this is mostly to stop it all breaking up in the sauce).
    • Add the tomatoes, wine, lime and sugar.
    • Stir well and place in the oven for 10 minutes
    • Add the prawns and put it back in the oven for another 10 minutes or ‘till the monkfish is tender.

    Serve with tagliatelli, slices of lime and the rest of the white wine.

    Cooking times are guesses, I have never really times it.
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