Monkfish Scaloppine With Shiitakes, Chianti and Sage Recipe

Name: Monkfish Scaloppine With Shiitakes, Chianti and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp. virgin olive oil; 1 (1 lb.) monkfish filet, cut into 8 1/2-inch thick slices; 2 oz. all-purpose flour; Salt, to taste; Freshly ground black pepper, to taste; 1 lb. shiitake mushrooms, hard foot removed and cut in half; 8 sage leaves; 8 fl. oz. dry red wine (preferably Chianti); 1 cup Basic Tomato Sauce (see recipe); 2 tbsp. cold butter; 1/8 cup finely chopped fresh parsley

Servings: persons

4 tbsp. virgin olive oil
1 (1 lb.) monkfish filet, cut into 8 1/2-inch thick slices
2 oz. all-purpose flour
Salt, to taste
Freshly ground black pepper, to taste
1 lb. shiitake mushrooms, hard foot removed and cut in half
8 sage leaves
8 fl. oz. dry red wine (preferably Chianti)
1 cup Basic Tomato Sauce (see recipe)
2 tbsp. cold butter
1/8 cup finely chopped fresh parsley

1
Heat virgin olive oil in a large 12- to 14-inch non-stick saute pan.
2
Pound each monkfish slice with a meat mallet to flatten and thin it to 1/4-inch thick.
3
Dredge in seasoned flour and saute in hot oil until golden brown on both sides.
4
Remove fish and place in warm place.
5
Add mushrooms and sage and saute 3 minutes until softened and starting to brown.
6
Add wine, reduce by half and add Basic Tomato Sauce and bring to boil.
7
Replace fish in sauce, add cold butter and simmer 10 minutes.
8
Sauce should thicken to coat fish and still be liquid.
9
Add chopped parsley, swirl to mix and serve on warmed serving platter.

273

kcal

Calories

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 11 ingredients. The key ingredients include: 4 tbsp. virgin olive oil, 1 (1 lb.) monkfish filet, cut into 8 1/2-inch thick slices, 2 oz. all-purpose flour, Salt, to taste, and more.

Yes, Monkfish Scaloppine With Shiitakes, Chianti and Sage 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.

Monkfish Scaloppine With Shiitakes, Chianti and Sage

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