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    You are in: Home / Recipes / Middle Eastern Monkfish Recipe
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    Middle Eastern Monkfish

    Average Rating:

    2 Total Reviews

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    • on February 13, 2012

      Wow! I was little skeptical about the seasonings, only until I sampled the marinate. Instead of tomato paste I used puree (I had an opened can). The fish was very tasty. The spices didn't overpower it. Make sure you don't overcook. Thanks for a great recipe, Kim.

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    • on January 28, 2008

      Kim - you MUST try this!!! This is without doubt the BEST way of doing a Middle Eastern fish dish that I have tried recently - it just blew me and Malcolm away - REALLY!!! It was simple, elegant and the seasoings were 100% SPOT ON perfect! I used 3 small monkfish tails each and reduced the cooking time by about 5 minutes. The colours were gorgeous and the flavour was subtle and very tasty. I served this with my own Cheat's Easy Spiced Couscous With Fruit and Nuts - in a Jar! with the couscous as the only accompaniment. I made this for the Aussie/NZ recipe swap - but I intend to make it as soon as this weekend again, for company! Awsome - THANKS so much! FT:-)

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    Nutritional Facts for Middle Eastern Monkfish

    Serving Size: 1 (291 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 303.4
     
    Calories from Fat 127
    41%
    Total Fat 14.1 g
    21%
    Saturated Fat 2.2 g
    11%
    Cholesterol 63.7 mg
    21%
    Sodium 126.3 mg
    5%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.8 g
    7%
    Protein 37.7 g
    75%

    The following items or measurements are not included:

    gingerroot

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