Monk Fish Osso Buco With Brown Rice & English Peas Recipe

Name: Monk Fish Osso Buco With Brown Rice & English Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Osso Buco:; 2 Monk Fish Steaks cut cross-wise from tail with bone in the middle (about 8-12 ounces per serving); 2 tbsn olive oil; 1 tbsn butter; 1/2 cup red sherry wine; 2 shallots diced; 24 ounce can of whole red plum tomatoes, loosely crushed; 1 cup water or beef stock (fish stock is OK too); 1 tbsn fresh rosemary; 1 sprig fresh sage; 4 fresh basil leaves; Juice of 1/2 lemon; salt and pepper to taste; For Rice:; 2 cups water; 1 cup dried brown rice; 2 tbsn butter; 1/2 cup frozen English green peas

Servings: persons

For Osso Buco:
2 Monk Fish Steaks cut cross-wise from tail with bone in the middle (about 8-12 ounces per serving)
2 tbsn olive oil
1 tbsn butter
1/2 cup red sherry wine
2 shallots diced
24 ounce can of whole red plum tomatoes, loosely crushed
1 cup water or beef stock (fish stock is OK too)
1 tbsn fresh rosemary
1 sprig fresh sage
4 fresh basil leaves
Juice of 1/2 lemon
salt and pepper to taste
For Rice:
2 cups water
1 cup dried brown rice
2 tbsn butter
1/2 cup frozen English green peas

1
In a large braising pot heat olive oil and butter untill butter starts to foam. Add both monk fish steaks and cook 3 minutes on each side untill slightly firm to touch (do not cook through). After cooking the second side, add red sherry wine to pot. Add diced shallots, entire contents of red tomato can, water or stock, fresh rosemary, sage spring, and basil. Simmer at med-low heat for 3 hrs.
2
One hour before serving, in a seperate pot, boil 2 cups of water and add 1 cup brown rice for 30 minutes, or untill rice has absorbed all of the water. Add 2 tsbn of butter and frozen peas and stir untill peas are heated through but still slightly firm.
3
20 minutes before serving remove sage spring from braising pot and remove pot from the heat. Add lemon juice, and salt and pepper to taste.
4
To plate; pile rice and peas in the middle of the dish, place 1 monk fish steak on top, and cover generiously with braising sauce. Optionally, garnish with fresh sage.

1395

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For Osso Buco:, 2 Monk Fish Steaks cut cross-wise from tail with bone in the middle (about 8-12 ounces per serving), 2 tbsn olive oil, 1 tbsn butter, and more.

Yes, Monk Fish Osso Buco With Brown Rice & English Peas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Monk Fish Osso Buco With Brown Rice & English Peas

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