By lauralie41 on July 04, 2006
"A Lidia Bastianich recipe that was adapted from a website that showcases many great chef's recipes. Posted for 2006 Zaar World Tour - Italy. Monkfish has darker meat, moderate flavor and moderately firm texture that can be prepared in many different ways, such as baked, grilled, broiled, sautéed or even microwaved. If monkfish is not easily available Lake trout, Northern pike, Perch, Pink salmon or Pollock can be substituted."
Serving Size: 1 (336 g)
Servings Per Recipe: 6
"An excellent recipe, and much less complicated than it might at first seem. The fish is very rich and full flavoured; the olive oil in the sauce is a good foil. Garnish is impostant as the dish needs color. Thanks Lori!"