Poor man's lobster. That's how this humble fish is often described. The meat from the monkfish tail is sweet, delicate and quite firm, and has a mild shellfish flavour because crustaceans are in fact, a large part of the monkfish's diet. Often served as a whole filet, Pan Fried Monkfish Medallions are an elegant way to prepare this delicious misunderstood fish. Served on a pillow of puréed cauliflower and a nest of wilted spinach, the medallions are dredged in some seasoned flour, and quickly pan fried in a little olive oil and butter. Garnished with a drizzle of tangy Lemon Caper Butter Sauce, this easy recipe is big on flavour, relatively low in calories and makes an elegant and refined entrée. Pan Fried Monkfish Medallions with Cauliflower Purée & Wilted Spinach Serves 2 Cauliflower Purée: 1 head of cauliflower 1/4 tsp salt & white pepper to taste 1 tbsp butter 1 tbsp whole milk or cream Lemon Caper Butter Sauce: 4 tbsp butter 1/2 lemon, juiced 1 lemon, zested 2 tbsp parsley, finely chopped 1 tbsp capers, rinsed and minced Monkfish: 1 Monkfish tail 1 tbsp olive oil 1 tbsp butter 3/4 cup flour 1/2 tsp paprika 1/4 tsp salt and white pepper to taste 1 bunch of fresh baby spinach Break the cauliflower into florets and steam until very tender, about 10-15 minutes. Once cooked, place the cauliflower in a cuisineart blender with butter, salt and pepper, and process until very smooth. Add 1 tbsp of milk or cream to loosen the purée, if necessary. Transfer the mixture to a saucepan and keep warm over low heat until required. For the sauce, melt butter over medium heat in a small saucepan. Add the juice of half a lemon, zest of one lemon, minced capers and chopped parsley, and stir to combine. Set aside and cover, over low heat. In a large pot, cook the spinach with a little water until just wilted. Let the water cook off, then add 1 tbsp of butter, a little salt and white pepper, and allow the spinach and warm through. Rinse monkfish and pat dry with paper towels. Cut each fillet crosswise into 1/2-inch thick medallions. Dredge the fish in a seasoned flour mixture of flour, paprika, salt and pepper, coating all sides and shaking off the excess. Heat the olive oil and butter in a large non-stick frying pan over medium heat-high and cook the monkfish medallions until lightly browned and crisp, about 3 minutes per side. Remove from the pan and allow to rest in a warm place, or tent under foil until ready. To plate the dish, spread 2 cups of cauliflower purée into the centre of each warmed dinner plate, shaped into a long puddle. Top the purée with wilted spinach, then place the monkfish medallions overtop. Garnish with a light drizzle of lemon caper butter sauce, and finish with a final flourish of sauce around the perimeter of the plate. Serve immediately.
We were actually invited over to our friends' house for dinner tonight (the first time since we moved here in July!). I know that making veg...
Named for its contrast of colors, the Corn 'n Oil cocktail is made differently, depending on which bartender you ask.
Creamy coconut milk polenta topped with "cheesy" tofu scramble, red onion, turnip greens, and potato for a healthy, filling, gluten-free, vegan breakfast!
I am alone this week. What a change from the full house that we had last week. Let me explain the circumstances. The family had to leave on Tuesday. But David also left on Tuesday. He is riding his motorcycle to Michigan and beyond. Yes see, I have a 50th class reunion on September 14th in my hometown of Dowagiac, Michigan. David decided that this would be a good opportunity for him to ride his bike around Lake Superior. So David, one friend from here, and one of my classmates from Michigan are on a Lake... more »
Sweet Chili Chicken Wings are a little sweet, a little spicy. Baked chicken wings are tossed in a delectable, sticky sweet chili sauce.
Roll up that boring chicken breast with spinach and mozzarella cheese to make this chicken rollatini masterpiece. High in protein and easy to make Keto friendly!
Slimming World’s fish and chips serve four and take 35 mins to cook. This recipe uses egg whites to create a crisp, lightly battered cod.
It’s been a few months since the release of Mass Effect 3. In that time, there’s been a huge reaction to the game – with fans finding every available way to let their thoughts and opinions be heard. From the official forums, to petitions, to twitter and even open letters – if you’ve spent any time online over the last few weeks you will have been guaranteed to find some discussion related to Mass Effect 3. Rather than weigh in on the various discussions currently raging about the game, we here at Save Game thought we’d do something different, because […]
A new way to hummus! Add roasted carrots, yogurt, and cumin to this delicious hummus recipe for a sure crowd pleaser. Gluten-free, vegan.
The old version of this, Unreal Chicken Pot Pie, is one of the most popular posts here at the TCV blog. This new, even more tasty version is what we'll be making for the vegetarian main dish this year at Thanksgiving. Feel free to substitute diced-up Tofurkey if you please! Either way, it will be a hit. Vegetarian "Chicken" Pot Pie Serves 4 For the crust: 1 1/2 cups all-purpose flour 1/3 cup organic non-hydrogenated shortening 1/2 teaspoon salt cold water Add the flour, shortening, and salt to the bowl of a food processor and turn it on. Slowly add the cold water a teaspoon at at time until a ball forms. Stop the motor and pull the dough ball out. Place it in a covered bowl in the fridge for at least 20 minutes to rest. For the filling: 1 pound seitan (diced) 1/4 cup flour 2 tablespoons canola --------------------- 1 cup carrots (about three, diced) 1 cup green pepper (diced) 1 1/2 cup potato (peeled, diced) 1 1/2 cups green peas 1/2 cup parsley (minced) 1/2 cup shallot (diced) 1/2 cup celery (two ribs, diced) 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 1 1/2 teaspoons champagne vinegar ---------------------- 1 1/2 tablespoons butter 1 tablespoon all-purpose flour 1 cup milk 1 cup stock sea salt and cracked black pepper to taste Toss diced seitan and flour together in a bowl. In a large Dutch oven over medium-high heat, heat the canola oil. Once the oil starts to shimmer, add the seitan that has been coated in the flour mixture. Allow it to cook undisturbed for 3-4 minutes until golden brown. Stir the pot and allow mixture to cook for another 2-3 minutes. Remove the crispy seitan from the pot and set it aside on a paper towel to drain. Immediately add the carrots, pepper, potato, peas, parsley, shallot, celery, salt, thyme, garlic powder, and vinegar to the pot and stir. After the vegetables have been cooking for 3-4 minutes, push the vegetables up against the wall of the pot in order to form a well in the center. Add the flour and butter to the well and whisk until they form a paste. Cook the paste, also known as a roux, another two minutes until fragrant and lightly browned. Add the milk, stock, and the reserved seitan to the pot. Stir, bring to a quick boil by raising the temperature, then remove from heat. Heat the oven to 400 degrees. Cut the rested dough ball in half. Roll one half out to about 11 1/2 inches or enough to cover the bottom of a 10-inch pie pan. Place the crust in the oven for 8-10 minutes or until lightly browned. Pour in the prepared filling. Roll the second half of the dough out to 11 inches for the lid. Place the lid on the pie. Cut off the excess and crimp the edges with your finger to seal them to the lower crust. Using kitchen shears, cut eight vents in the top of the pie. Place pie on a baking sheet in case it over flows in the oven. Cook pie 20 minutes. Brush the top with an egg wash, a sprinkle of sea salt, and bake another 10 minutes until the top crust is golden brown. *Stay tuned for more vegetarian Thanksgiving ideas here tomorrow as we begin the countdown to the big day. We've been nominated to host the in-town family, and it is sure to be a great day. Looking forward to some fun cooking time ahead of us; we'll be sure to share the details of it with you as we go. So give us some ideas -- what do you cook for the holiday?
Here's the easy way to make deliciously moist 'n crispy Rice Krispies crunchy chicken, with a crust so crisp, it crunches.
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Let’s learn how to make Olive Garden breadsticks at home and even better! It’s the best thing on their menu and when you make them at home freshly baked, they turn out so fluffy and soft. Don’t even get me started on that buttery garlic flavor! How to Make the Dough The dough is super […]
You don't have to be a vegan to enjoy this alternative to Mac-N-Cheese. It is delicious!
Capellini, some chicken and quick, creamy tomato sauce make for an easy and satisfying weeknight meal. Add spinach to make it even more balanced.
I veganized Grandma's sweet and sour meatball recipe. Even meat-eaters love these vegan sweet and sour meatballs! So, don't tell anyone. Shhh!
How can they call this Pork and Beans when there is clearly much more beans than pork? Reader's Digest July 1973
Ranch Roasted Almonds are a great, high-protein snack option that's so easy to make! Just 3 ingredients, and 20 minutes to make.
Church Window Cookies are a classic American cookie that look like stain glass windows. These no-bake cookies are a combinaton of chocolate and marshmallows and are perfect for your cookie tray.
One of the sweet breakfast combinations I remember most from my childhood is that of cinnamon and sugar. I remember it on cinnamon buns, coffee cake, cereal, and french toast. Sometimes it was crunchy
Told you I was gonna give you some cabbage this week! I wasn't lying, you know! Truth is, even if I wanted to, I couldn't even do that. I'm a very poor liar... I recently
I've been craving something raw/no-bake/healthy so much recently. Sometimes I really get tired of buttery sugar-packed swe...
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This vegan fish and chips is made with an IPA and malt-vinegar beer batter. It's super flavorful and crispy! This is made with jackfruit packed in brine to resemble the texture of white fish. Serve with slaw, dill-kissed mayo and fries for a vegan seafood feast!
Trending right now is this delicious Pink Pitaya Moon Milk! Used as an ancient tradition in Ayurveda natural healing practices to help you sleep, my recipe uses pink pitaya and other spices to ignite those senses, help you sleep, and boost your immune system! Make with homemade almond milk for a special treat!
Chocolate Beetroot cake recipe, Chocolate Recipes, Beetroot recipes, Healthy chocolate recipes, Red velvet cake recipe, Chocolate cake with beetroot, Eggless chocolate beetroot cake, Easy cake recipes, Teatime cake recipes
It’s been a few months since the release of Mass Effect 3. In that time, there’s been a huge reaction to the game – with fans finding every available way to let their thoughts and opinions be heard. From the official forums, to petitions, to twitter and even open letters – if you’ve spent any time online over the last few weeks you will have been guaranteed to find some discussion related to Mass Effect 3. Rather than weigh in on the various discussions currently raging about the game, we here at Save Game thought we’d do something different, because […]
Fresh green beans combined with ground pork in a spicy sauce, served over rice.
This vegan fish and chips is made with an IPA and malt-vinegar beer batter. It's super flavorful and crispy! This is made with jackfruit packed in brine to resemble the texture of white fish. Serve with slaw, dill-kissed mayo and fries for a vegan seafood feast!
Glenn Harris, executive chef and co-owner of The Smith, which has two locations in New York City, uses a shallow baking dish to make this showstopper. That means there's maximum surface area for the cheese--a mix of cheddar, fontina, gruyere and parmigiano reggiano--to brown and bubble.
