Monkfish Provençal

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Monkfish Provençal

salt and pepper to taste

Cajun seasoning to taste

1/2 cup all-purpose flour

1 1/2 pounds monkfish fillets, roughly chopped

2 tablespoons olive oil

1/4 cup butter

3 cloves garlic, minced

1 large tomato, diced

1 (8 ounce) package sliced fresh mushrooms

1/4 cup dry white wine

Follow the recipe here

I just  added a little fresh marjoram and used a little less garlic. I think shallots would be a nice addition.


About Fancy Jack

Don't worry I'm not trying to be a Legitimate time for it and no money in it, just have fun.
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One Response to Monkfish Provençal

  1. bebe says:

    Black Bean & Spinach Dip from my dear friend XCITIZEN , some of you might know him, he posted this in his own blog.
    Every Time I have guest i prepare this delicious Dip.

    ” Great super-fast vegan recipe, invented on the spot, all ingredients are approximate, but the result is almost always perfect – Black Bean & Spinach Dip with organic blue corn chips – perfect vegan protein – garlic to cleanse the system, greens, plenty of fiber…
    2 15-oz cans of Black Beans, with all of the salty water rinsed out
    3 cloves of garlic, peeled & crushed
    2-3 teaspoons of lemon juice
    1/4 cup of canola or olive oil
    2 handfuls of fresh spinach
    Soy sauce
    Optional spices: curry, black or cayenne pepper, to taste
    Toss garlic, spinach, lemon juice and oil into food processor. Pulse it 2-3 times to get it nice and chopped up. Add drained black beans and spices and continue pulsing until the entire mixture is blended together – be sure not to overdo it – the beans and spinach should be processed to the consistency of a dip, but not pureed – some of their texture should remain to give the dip a bit of density. If there is a problem with the mixture being too thick or lumpy, add 1-3 tablespoons of water. Serve in a bowl with a splash of soy sauce and organic blue corn chips. Voila!

    Guaranteed: You will smell like garlic for the rest of the day – but you’ll feel very, very satisfied. Oh yeah…”

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