Turbans of Monkfish in Red Devil Salsa

Sample Recipe

Serves 8
24 Cayenne Chilies, Roasted, Skinned and Seeded
4 Vine Ripe Tomatoes
2 Cloves of Garlic Chopped
4 Teaspoons of Rice Wine Vinegar
1 Tablespoon of Balsamic Vinegar
Juice of 22 Large Limes

Place all ingredients in a blender and process until smooth

8 6 oz. Monkfish
3 Teaspoons of Canola Oil
Fresh Oregano
White and Black Pepper to taste

6 oz. Fresh Bread Crumbs from French bread or Brioche
2 oz. Chopped Celery
1 oz. Chopped Shallots
1 oz. Chopped Green Onion
8 oz. Lump Crabmeat
Equivalent of three eggs in egg substitute

Combine bread crumbs, celery, egg substitute, shallots, onion and crabmeat to form a stuffing. Cut Monkfish into 16 equal pieces and stuff them prior to sauté. In a very hot-smoking black iron sauté pan use 3 teaspoons, of Canola oil. Season the monkfish with black and white pepper, fresh ground oregano and paprika, Sear both sides quickly and remove to the oven to finish at 350 degrees.

349 Calories
10.3 Grams of Fat
69 mg of Cholesterol

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