Feb
Monkfish
Tonight we had Part II of a meal I like to make. The main ingredient is monkfish. Using a covered casserole dish, I line the bottom of the dish with sliced mushroom. Next comes crushed tomatoes. I use a large can. Half goes in after I finish placing the mushroom. A heaping tablespoon each of oregano and basil are sprinkled on it, and then the fish is set into the dish. Next, the rest of the crushed tomatoes are poured in, and it is coated with another heaping tablespoon of basil and oregano and perhaps a pinch of fennel seeds. Cook between 325 and 350 fro 45 minutes to an hour. You will know it is done when the fish is white and fluffy. Make a side dish of your choosing. Serves 2.
There will be leftover sauce. Save it. This is Part II. When you decide to use the sauce, first cook up a handful of bay (small) scallops. Add the cooked scallops to the sauce and heat it. Cook up enough spaghetti or linguine for two. Served the sauce over the pasta.
This is one of those situations where one dinner actually produces two meals.
Eat well!
