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Fettuccine With Monkfish Recipe
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Grated lemon rind||1⁄2 Large|
|Chopped basil leaves/1 teaspoon dry basil||1⁄4 Cup (4 tbs)|
|Melted butter||2 Tablespoon|
|Monkfish||1 Pound, cut into 2 inch pieces|
|Thinly sliced prosciutto/Ham||2 Ounce|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3338 Calories from Fat 1583
% Daily Value*
Total Fat 179 g275.5%
Saturated Fat 104.6 g523%
Trans Fat 0 g
Cholesterol 727.3 mg
Sodium 656 mg27.3%
Total Carbohydrates 257 g85.8%
Dietary Fiber 12.4 g49.4%
Sugars 12.7 g
Protein 137 g273.9%
Vitamin A 132.8% Vitamin C 18.3%
Calcium 59.8% Iron 46.4%
*Based on a 2000 Calorie diet
Drain and set aside.
Meanwhile, prepare sauce.
Heat just until hot.
In large skillet, saute over medium heat until just barely cooked, approx.5 minutes.
Remove fish pieces from pan.
Set fish aside.
Add to pan juices along with above cream mixture.
Stir over high heat for approx.4 minutes.
Add fish pieces and simmer approx.5 minutes.
Add to above and then add pasta.
Toss well and serve.