02-03-2005, 01:22 AM
[size 3]Monkfish Stirfry
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[size 3] [li]2 lb. Monkfish, cut into bite size pieces [li]Butter [li]Rice
Orange Butter Sauce [li]4 oz. Butter, unsalted [li]1/2 c. Orange juice [li]1 tsp. Lemon zest, grated [li]Cornstarch
Orange Butter Sauce: Melt butter in pan, add orange juice and lemon zest. Add cornstarch to thicken sauce.
Cut the Monkfish fillets into medallions and sauté in butter and serve over rice with orange butter sauce. [/li][/size]
[signature]
[/size]
[size 3] [li]2 lb. Monkfish, cut into bite size pieces [li]Butter [li]Rice
Orange Butter Sauce [li]4 oz. Butter, unsalted [li]1/2 c. Orange juice [li]1 tsp. Lemon zest, grated [li]Cornstarch
Orange Butter Sauce: Melt butter in pan, add orange juice and lemon zest. Add cornstarch to thicken sauce.
Cut the Monkfish fillets into medallions and sauté in butter and serve over rice with orange butter sauce. [/li][/size]
[signature]