Lemon-Poached Monkfish #Whole30

As I continue on my Whole30 Adventure, I have been asked to share some of my recipes. We've been eating a lot of seafood this week. I cook a lot of seafood anyway, but, for some reason, I've been longing for seafood with my veg-heavy plates.

Earlier this week, I picked up some monkfish filets from my fishmonger. And instead of cooking the monkfish en papillote, I decided to try poaching them. I served the monkfish with Simple Sweet Potatoes and a Tangy Slaw.

I love that this poached monkfish is delicious and on the table in less than 30 minutes. Winner!

Ingredients fillets serves 4

4 monkfish filets
water
2 T + 1 t freshly squeezed lemon juice
4 T ghee, or clarified butter
zest from 1 organic lemon
2 T fresh herbs (I used a combination of parsley and cilantro)
freshly ground salt
freshly ground pepper

Procedure

Place water, approximately 3/4" deep, in a large, flat-bottom pan. Pour in 2 T freshly squeezed lemon juice and bring to a boil. Add the monkfish filets and poach for 7 to 8 minutes - until the fish is opaque white and no longer translucent. Remove from the poaching liquid and set aside.

Melt the ghee or clarified butter in a large skillet over medium heat. Add in 1 t lemon juice and lemon zest. To serve, roll the poached monkfish in melted ghee and place on an individual serving plate. Sprinkle with fresh herbs, salt, and pepper. Serve immediately.

Comments

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Culinary Adventures with Camilla

Search This Blog