Fish

Monkfish with Saffron and Capers is for Dinner.

Monkfish with Saffron and Capers takes 20 minutes to prepare.

Monkfish with Saffron and Capers takes 40 minutes to cook.

Monkfish with Saffron and Capers makes 2 servings.

The ingredients for Monkfish with Saffron and Capers are:

For Saffron Sauce;
2 tbsp lurpak lighter (or similiar)
0.5 cup of shallots, sliced
150ml white wine
350ml litre fish stock
large pinch of saffron
0.5 cup cream
0.25 tsp salt
0.5 tsp splenda blend
juice of 1 lemon

For the Dish;
150g monkfish tail, cut into pieces
2 tbsp small capers
1 tbsp chopped basil
180g (dried weight) spaghetti (wholewheat)
1 large tomato, chopped small

Here is how you make Monkfish with Saffron and Capers:

1. For the saffron sauce: melt half the lurpak/half fat butter in a pan and gently fry the shallots for 3-4 minutes, until semi-soft. Pour in the wine, turn up the heat and reduce by two-thirds. 2. Add the fish stock and reduce by another two-thirds, skimming off any scum that rises to the surface. Keep the sides of the pan clean or the sauce will go brown. Add the cream and saffron and reduce to half the volume. Remove from the heat. 3. Pour the sauce into a blender and season with the salt, sugar and lemon juice. Add the remaining lurpak/half fat butter and blend for a minute. Pass through a fine sieve. 4. For the dish: bring the sauce to a simmer over a low heat. Season the monkfish pieces and poach in the sauce until cooked through, about 6-8 minutes. 5. Stir in the capers and basil. Serve with the cooked spaghetti, sprinkled with the chopped tomatoes.Number of Servings: 2Recipe submitted by SparkPeople user CHEEKYCHOOK.

The nutritional information for Monkfish with Saffron and Capers is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 681.1

• Total Fat: 24.8 g
• Cholesterol: 49.3 mg
• Sodium: 396.0 mg
• Total Carbs: 75.6 g
• Dietary Fiber: 7.3 g
• Protein: 28.7 g