
Monkfish with walnut and agrodolce

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You need only around 1 1/2 tablespoons of the agrodolce sauce, but it is easier to blend a larger quantity. Any you don't need you can keep in the fridge for several weeks and use with roast fish or meat (remember, though, that it is quite sweet, so it is good to offset it with something a little bitter, like chicory or endive or Swiss chard).
ingredients
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serves: 4
2 tablespoons walnut paste
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
2 stalks Swiss chard with leaves
2 tablespoons vegetable or sunflower oil
4 monkfish tails (each about 8 ounces, 1/2 pound)
4 tablespoons Giorgio's vinaigrette
12 caper berries
2 handfuls of arugula
salt and pepper
For the agrodolce sauce:
5 tablespoons white wine vinegar
1/3 cup sugar
3 1/2 ounces (about 3/4 cup) capers (in brine, drained, washed and dried)
17 tablespoon extra virgin olive oil
Servings Per Recipe: 4
Amount per Serving
Calories: 1044
- Total Fat: 89.3 g
- Saturated Fat: 12.4 g
- Trans Fat: 0 g
- Cholesterol: 106.3 mg
- Sodium: 1571.4 mg
- Total Carbs: 22 g
- Dietary Fiber: 2.2 g
- Sugars: 18.4 g
- Protein: 37.4 g
preparation

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