Braised Monkfish with Wild Mushrooms and Cipollini Onions

Name: Braised Monkfish with Wild Mushrooms and Cipollini Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 1 bay leaf; 1 Tbsp black peppercorns; 2 ribs celery, chopped; 473 milliliters Brown Chicken Stock; 12 cipollini onions, peeled; 4 servings Coarse salt and freshly ground black pepper; 1 bulb fennel, trimmed and chopped; 1 Tbsp fennel seeds; 1 sprig fresh rosemary; 2 sprigs fresh tarragon; 3 sprigs fresh thyme; 1 clove garlic, minced; 907 grams pieces bone-in monkfish each); 680 grams wild mushrooms, such as hen of the woods, morels, or porcini, trimmed; 118 milliliters extra-virgin olive oil; 1 medium onion, chopped; 473 milliliters red wine; 2 Tbsps unsalted butter

Braised Monkfish with Wild Mushrooms and Cipollini Onions is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 735 calories, 44g of protein, and 39g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up coarse salt and pepper, fennel seeds, rosemary, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

Preheat oven to 375 degrees. In a large skillet, heat remaining 2 tablespoons oil over high heat. Pat fish dry with paper towels and season both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Oven

Place in skillet and cook until browned on both sides.

Equipment you will use

Frying Pan

Equipment

Paper Towels

Frying Pan

Oven

Ingredients

Servings:

1Tbsp

balsamic vinegar 1

bay leaf 1Tbsp

black peppercorns 2ribs

celery, chopped 473milliliters

Brown Chicken Stock 12

cipollini onions, peeled 4servings

Coarse salt and freshly ground black pepper 1

bulb fennel, trimmed and chopped 1Tbsp

fennel seeds 1sprig

fresh rosemary 2sprigs

fresh tarragon 3sprigs

fresh thyme 1clove

garlic, minced 907grams

pieces bone-in monkfish each)680grams

wild mushrooms, such as hen of the woods, morels, or porcini, trimmed 118milliliters

extra-virgin olive oil 1medium

onion, chopped 473milliliters

red wine 2Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.