Description: Delicious!Serving Size: 2Time: 20 minutesDifficulty: 3
Ingredients:
- 200g monkfish
- 2 pieces shoulder bacon
- 6 asparagus spears
Preparation:
- Wash and dry Monkfish
- Cut into 6-inch chunks
Instructions:
- Wrap each piece of clean monkfish with bacon, skewer if necessary.
- Melt 150g butter in a pan and bring to a foamy sizzle.
- Place the monkfish into the pan and turn once the bacon has crisped.
- Turn the pan to low/off and put on the lid.
- Put the asparagus into the steamer.
- Keeping an eye on the monkfish, steam the asparagus until al dente.
- Cut the monkfish into medallions and stack in the center of the plate.
- Plate the asparagus in a row, with some of the pan butter over it and the fish.
Last edited by kall; 12-27-2009 at 10:03 AM.