GINGER PONZU SAUCE (TO BE SERVED OVER PINK SNAPPER)
Steps:
- Combine all ingredients and bring to a boil. Thicken with white wash. Serve.
ROASTED MONKFISH WITH ROUILLE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the rouille, in a small saucepan, bring the wine to a simmer and reduce it by half. Set aside. In a food processor, combine the roasted pepper, Tabasco, potato, garlic, salt and pepper and process until almost smooth. Do not over process or the potato will become gummy. Add the olive oil and vinegar in a thin stream while the machine is running, then transfer the mixture to a bowl. Just before serving, heat the reduced wine slightly and beat it into the rouille, drop by drop, to loosen it. Bring a medium saucepan of lightly salted water to a boil. Add the whole potatoes and simmer for 10 minutes.
- Drain well, cut in half, and set aside. Preheat the oven to 350 degrees. Heat a heavy 12 inch skillet, preferably cast iron, over medium high heat and add half the olive oil. Sear the onion slices until almost charred, pressing them down with the back of a spatula and turning to the other side when blackened.
- Separate the onions into rings and add the garlic and rosemary. Cook, stirring frequently, for 1 minute. Transfer the vegetables to a plate and wipe the pan with a paper towel. Add the remaining olive oil and, again over medium high heat, lightly season and then sear the monkfish tails, turning with tongs to be sure all sides brown evenly. Return the onion mixture to the skillet around the fish and add the potatoes. Season generously with salt and pepper. The fish should not be crowded or it will steam rather than roast. Transfer the skillet to the oven and roast for about 15 minutes, or until the fish is cooked through and the potatoes are tender. Serve the rouille on the side.
SWEET NAPA CABBAGE WITH PASTA
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 generous servings
Number Of Ingredients 7
Steps:
- In a non-stick frying pan or a wok, heat oil until smoking. Add the onions and cook until softened, about 4 minutes. Add eggplant and cook for 4 more minutes. Add the cabbage, tomatoes and Herbes de Provence and simmer for 5 minutes. Toss with angel hair pasta and season to taste.
STEAMED VEGETABLES WITH PONZU SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sauce: Whisk all of the ingredients in a small bowl. Set aside.
- For the vegetables: Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
Nutrition Facts : Calories 157 calorie, Fat 1 grams, SaturatedFat 0 grams, Carbohydrate 29 grams, Fiber 10 grams, Protein 13 grams
BRAISED FISH AND NAPA CABBAGE WITH CHILIES
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Mix egg white, cornstarch, sugar and pinch salt in small bowl. Place fish pieces in shallow bowl, pour egg white mixture over them and turn to coat. Set aside 15 minutes.
- Heat wok. Add Sichuan peppercorns, and toast until fragrant. Remove, cool briefly, grind in mortar and pass through fine sieve.
- Add oil to wok. When beginning to smoke, add fish, reduce heat and cook about 30 seconds, turning with tongs. Remove fish with slotted spoon, drain well on paper towels and set aside. Pour off all but 1 1/2 tablespoons oil, reserving 2 tablespoons for Step 5.
- Turn heat to high. Add ginger and garlic to wok, stir-frying until they start to brown, and add cabbage and leek. Stir-fry until wilted. Mix together chicken stock, soy sauce and chili paste, and add. Bring to simmer. Season to taste with salt. With slotted spoon, transfer cabbage and leek to deep serving platter. Top with fish, and spoon on cooking liquid.
- Heat reserved oil, add pepper flakes and ground Sichuan pepper and cook 10 seconds, until spices sizzle. Pour over fish, scatter scallion slivers on top and serve.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 57 grams, Carbohydrate 9 grams, Fat 74 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 13 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams
More about "napa cabbage wrapped monkfish with ponzu sauce food"
BEST NAPA CABBAGE RECIPES • JUST ONE COOKBOOK
From justonecookbook.com
NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE RECIPE
From recipeofhealth.com
NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE ...
From alicerecipes.com
NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE
From food.directory
MONKFISH HOT POT (ANKO NABE) あんこう鍋 • JUST ONE …
From justonecookbook.com
MILLE-FEUILLE NABE ミルフィーユ鍋 • JUST ONE COOKBOOK
From justonecookbook.com
MIZORE NABE (HOT POT WITH GRATED DAIKON) みぞれ鍋
From justonecookbook.com
NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE RECIPE
From cookeatshare.com
NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE
From cookingindex.com
NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE ...
From recipebridge.com
NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE ...
From recipe-finder.com
MONKFISH LIVER & WINE - MONKFISH LIVER WITH PONZU SAUCE
From youtube.com
NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE FOOD
From topnaturalrecipes.com
HOW TO TURN NAPA CABBAGE INTO A TASTY JAPANESE SALAD WITH ...
From grapeejapan.com
NAPA CABBAGE (HAKUSAI) • JUST ONE COOKBOOK
From justonecookbook.com
NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE FOOD ...
From homeandrecipe.com
NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE - FOOD ...
From foodnetwork.cel29.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love