Fettuccine With Monkfish Recipe
I first tried Fettuccine With Monkfish at my Italian neighbors party. The taste completely bowled me over; asked them for the recipe and since then it has become a staple Sunday item in my household . Use the freshest of Pasta available to get a great Fettuccine With Monkfish. The Italian Fettuccine With Monkfish is eaten as a Side Dish. I am sure both of us will be in agreement that this Fettuccine With Monkfish is truly scrumptious.
Ingredients
3/4 lb. fettuccine
1 1/2 cups heavy cream
grated rind from 1/2 large lemon
1/4 cup chopped basil leaves (1 tsp. dry)
2 tbsp. melted butter
1 lb. monkfish, cut into 2" pieces
3 tbsp. vodka
2 oz. thinly sliced prosciutto or ham
1/4 cup Parmesan cheese
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.
