Monkfish Florentine

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Category : Fish And Sea Food

Recipe : Monkfish Florentine

Makes 4 servings

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound 4 ounces monkfish fillets, cut into 2" pieces
1 tablespoon + 1 teaspoon olive oil
1 cup sliced shiitake mushrooms
2 tablespoons minced shallots
2 tablespoons balsamic vinegar
8 cups packed chopped trimmed washed spinach leaves
1 lemon, cut into wedges

On sheet of wax paper or paper plate, combine flour, salt and pepper; add fish,
turning to coat evenly.
In large nonstick skillet, heat 1 tablespoon of the oil; add fish. Cook over medium-
high heat, stirring frequently, 6-8 minutes, until fish is browned and flakes easily
when tested with fork. Remove fish from skillet; keep warm.
In same skillet, heat remaining 1 teaspoon oil; add mushrooms and shallots. Cook
over medium-high heat, stirring frequently, 5 minutes, until vegetables are
tender. Add vinegar; cook, stirring constantly, 30 seconds. Remove from heat;
keep warm.
In large saucepan, heat 2 tablespoons water; add spinach. Cook over medium-high
heat, stirring occasionally, until wilted. Drain, discarding liquid.
Divide spinach evenly among 4 plates; top each portion with one-fourth of the
warm fish and one-fourth of the mushroom mixture. Serve with lemon wedges.

SERVING (ONE-FOURTH OF THE SPINACH, FISH AND MUSHROOM
MIXTURE) PROVIDES: 1 Fat, 4 1/2 Vegetables, 2 Proteins, 15 Optional Calories.

PER SERVING: 207 Calories, 7 g Total Fat, 1 g Saturated Fat, 35 mg Cholesterol, 274
mg Sodium, 13 g Total Carbohydrate, 4 g Dietary Fiber, 26 g Protein, 171 mg Calcium