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Recipe: Braised Monkfish with Bacon and tomatoes (modified)
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Sunday night dinner.
I made this recipe from my Williams Sonoma Fish cookbook, but changed it a bit.
Before you head to the recipe, here are my modifications.
I used a handful of cherry tomatoes per person. I used pancetta instead of bacon because that is what I had in the fridge. You could also try to use proscuitto and crips it in the oil, just allow less time. Oh and I didn't have any basil so I just left it out.
Once the dish was done, I left a little of the sauce in the pan after plating our dinner and added several handfuls of baby spinach, the pre-washed packaged kind, and cooked it until wilted.
I had made light scalloped potatoes from Cook's Illustrated, but you can serve this with rice or a baked potato or even couscous would be good.
Bon appetit. ttyl your BFF (Boston Family Foodie)
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