Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 6 servings
Ingredients
2 lbs fresh monkfish or scallops
4 Tbs butter or margarine
4 green onions
2/3 cup Noilly Prat vermouth
6 Tbs light cream or milk
Directions
Wash fish and pat dry with paper towels. Slice fish about ¼ inch
thick, so that the pieces resemble medallions. Melt butter in a large frying pan. Fry the fish
until the pieces turn opaque. Set aside. Add onions and suate until tender. Add vermouth and
reduce to half. Add light cream and simmer 2-3 minutes. Add back fish and heat until warm
throughout. Serve over pasta.
Nutrition facts
Serving Size 1 serving
Calories 237
Calories from Fat 130 (55%)
% Daily Value*
23%Total Fat 15g
41%Saturated
Fat 8.3g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 3.7g
25%Cholesterol 75mg
2%Sodium 37mg
19%Potassium 669mg
1%Total
Carbohydrate 2g
2%Dietary
Fiber 0.4g
Sugars 0g
Sugar Alcohols 0g
45%Protein 23g