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    You are in: Home / Recipes / Tagine of Monkfish Recipe
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    Tagine of Monkfish

    Average Rating:

    1 Total Reviews

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    • on October 31, 2006

      I loved this. My Jap/Italian husband was just so-so on it, but I told him, you can only eat so much teriyaki, sushi and spaghetti....it was a new flavor for him. I made as written except for the tomatoes....my store wanted $4.99 for a basket of cherry tomatoes and I had 2, very nice, plum tomatoes at home so I used those instead (halved and sliced thickly). Very nice blend of flavors in this recipe. I was a bit confused at step #5, where it says to add the fish along with the remainder of the marinade (which I thought I had already done in step #4), then I realized it meant to add the fish and ALL the marinade the fish had been soaking in, so a bit of confusion there. Lots of nice, flavorful juice to soak into the crusty bread. Wonderful bright flavors in this recipe....thanks Chef #334055 (get a name would ja :) for posting this recipe.

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    Nutritional Facts for Tagine of Monkfish

    Serving Size: 1 (1347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 861.3
     
    Calories from Fat 195
    22%
    Total Fat 21.7 g
    33%
    Saturated Fat 3.3 g
    16%
    Cholesterol 56.6 mg
    18%
    Sodium 820.1 mg
    34%
    Total Carbohydrate 122.2 g
    40%
    Dietary Fiber 17.5 g
    70%
    Sugars 8.5 g
    34%
    Protein 47.8 g
    95%

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