Roasted Monkfish, Fennel, and Chestnut Tagine


  • (1 lb in shell or 11 oz bottled whole)
  • 1 cup white bordelaise sauce
  • 6 (1-inch-thick) monkfish steaks (6 oz each)
  • 6 unsprayed fresh fig leaves (optional)
  • 1 ½ roasted, shelled, and skinned chestnuts
  • ¾ stick (6 tablespoons) unsalted butter
  • ½ teaspoon olive oil

1. Preheat oven to 425°F. 2. Cut 1 fennel bulb half lengthwise into paper-thin slices with a mandoline or other manual slicer and toss with oil and salt and pepper to taste. Cut remaining fennel lengthwise into 1/3-inch-thick sticks. 3. Heat 3 tablespoons butter in a well-seasoned 10-inch cast-...

View full recipe at SpringPad


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