Fettuccine With Monkfish Recipe
Ingredients
| Fettuccine | 3/4 Pound | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Grated rind from 1/2 large lemon | ||
| Chopped basil | 1/4 Cup (16 tbs) | |
| Melted butter | 2 Tablespoon | |
| Monkfish | 1 Pound | |
| Vodka | 3 Tablespoon | |
| 2 oz. thinly sliced prosciutto or ham | ||
| Parmesan cheese | 1/4 Cup (16 tbs) | |
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat just until hot.
Set aside.
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.
Drain and set aside.
Meanwhile, prepare sauce.
Heat just until hot.
Set aside.
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.
Chef
