Roasted Monkfish with Chanterelles, Leeks, and Ginger Recipe

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Roasted Monkfish with Chanterelles, Leeks, and Ginger
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Ingredients
12
Count
Nutrition
267
Calories
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Ingredients:

Directions:

  1. Clarify butter: In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
  2. Roast monkfish: Preheat oven to 475°F.
  3. In a large bowl of water soak leeks 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water with a slotted spoon and drain on paper towels.
  4. Peel potatoes and trim if necessary to match diameter of leeks. Cut potatoes crosswise into 1/4-inch-thick slices. In a saucepan of boiling water blanch potatoes 5 minutes and drain.
  5. Cut half of garlic clove into several slivers and finely chop remaining half. Cut half of gingerroot into several slivers and finely chop remaining half. With a paring knife make several shallow slits in monkfish and insert a sliver of garlic and gingerroot into each.
  6. Heat a flameproof roasting pan, 13 by 9 by 2 inches, in oven 10 minutes. In heated pan toss together leeks, potatoes, mushrooms, chopped garlic and ginger, salt and pepper to taste, and 2 tablespoons clarified butter. Roast vegetables in middle of oven 15 minutes.
  7. Heat a 12-inch non-stick skillet over moderately high heat. Pat fish dry and season with white pepper and salt. Add remaining tablespoon butter to skillet and brown fish about 2 minutes on each side. With a slotted spatula transfer fish to a plate. To skillet add Port and soy sauce and on top of stove deglaze over moderately high heat, scraping up any brown bits, 30 seconds. Pour liquid over roasted vegetables, tossing to coat, and arrange fish on top. Roast fish and vegetables in middle of oven 15 to 18 minutes, or until fish is just cooked through (fish will be firm rather than flaky).
  8. Garnish fish with chives. Cut fish crosswise into slices and serve with vegetables.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 267.18 Kcal (1119 kJ)
Calories from fat 104.07 Kcal
% Daily Value*
Total Fat 11.56g 18%
Cholesterol 28.42mg 9%
Sodium 302.59mg 13%
Potassium 705.81mg 15%
Total Carbs 36.58g 12%
Sugars 10.83g 43%
Dietary Fiber 7.15g 29%
Protein 4.22g 8%
Vitamin C 24.9mg 41%
Vitamin A 0.9mg 28%
Iron 4.9mg 27%
Calcium 100.6mg 10%
Amount Per 100 g
Calories 95.82 Kcal (401 kJ)
Calories from fat 37.32 Kcal
% Daily Value*
Total Fat 4.15g 18%
Cholesterol 10.19mg 9%
Sodium 108.51mg 13%
Potassium 253.12mg 15%
Total Carbs 13.12g 12%
Sugars 3.88g 43%
Dietary Fiber 2.56g 29%
Protein 1.52g 8%
Vitamin C 8.9mg 41%
Vitamin A 0.3mg 28%
Iron 1.8mg 27%
Calcium 36.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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