Monkfish in Saffron Broth over Baby Spinach and Red Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Often called poor man's lobster because of its similar succulent texture and sweet taste, monkfish lends itself to delicate stews and holds its shape well. Substitute halibut, if desired. Ingredients:
3 cups fresh baby spinach (about 2 ounces) |
12 small red potatoes, quartered |
1 cup quartered cherry tomatoes (about 16 medium) |
4 cups fat-free, less-sodium chicken broth |
1 cup dry white wine |
1/4 cup thinly sliced green onions (about 4) |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon saffron threads |
1 1/2 pounds boneless, skinless monkfish fillets, cut into 2-inch pieces |
Directions:
1. Place 1/2 cup spinach into each of 6 bowls; set aside.
2. Steam potatoes, covered, 10 minutes or until tender. Place 8 potato quarters into each bowl.
3. Combine tomatoes, broth, wine, onions, and garlic in a large nonstick skillet over medium-high heat. Bring to a boil, and cook until reduced to 3 cups (about 25 minutes). Add salt, pepper, and saffron to pan; cook 2 minutes. Reduce heat to medium; arrange fish pieces in a single layer in pan. Cover and cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Divide fish evenly among bowls; spoon 1/2 cup broth mixture over each serving.
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