akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
hen toss in 2 tbs BBQ sauce.
To make the
In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.
he central bone of the Monkfish to leave 2 fillets. Wash
Lightly dust monkfish with pan-searing flour.
ark red portions from the monkfish fillets. On a slight angle
n all sides of the monkfish.
In a large stock
own, about 30 minutes. Lower monkfish gently into the pot; spoon
Heat oil in a pan, add the garlic (and chilli) and fry for 1 min.
Stil in the tomatoes and stock and simmer for 10 minutes.
Stir in the butter and basil and add the monkfish and the prawns to the mixture.
season with pepper and cook for 5 minutes until the monkfish is opaque abd the prawns turn pink.
meanwhile cook the pappadelle in a large pan of boiling salted water Drain the past and add to the tomato and seafood sauce and serve at once.
Heat oven 400.
Drain tomatoes, reserving oil.
Puree the tomatoes with half of the oil (reserving oil for another use, if desired) with the basil.
Season.
Lay 2 slices of prosciutto on a counter, overlapping slightly.
Top at one end with a monkfish strip.
Top monkfish with 1/4 of the tomato mix.
Roll up, tucking in prosciutto.
Repeat with the remaining ingredients.
Place on a sprayed rack over a baking sheet.
Bake 20-25 minutes.
WOW!
roiler.
To make the BBQ sauce: While the pork is
Season the monkfish medallions with 1/2 teaspoon
br>Remove fine skin from monkfish, then spread on the spice
Remove the filets from the monkfish and brush with olive oil and fresh thyme flowers.
Peel the 3 half pepper and cut in large julienne.
Cook in boiling salted water; refresh in ice water and drain.
Reheat just before serving in a saucepan with olive oil. Make the red pepper coulis.
Season the monkfish filets with salt and pepper.
In a Teflon frying pan, add olive oil, 2 cloves garlic and lightly brown the filets, finishing the cooking in the oven. When done, set aside covered with aluminum foil.
Heat olive oil in a stock pot over medium heat. Stir in leeks, white wine, lemon juice, cumin, Madras curry powder, turmeric, paprika, coriander, ginger, cayenne, salt, and pepper. Cover pot and reduce heat to medium-low, stirring frequently until all liquid is absorbed, about 30 minutes. Uncover pot, stir in coconut milk, and reduce heat to low; simmer uncovered for 30 minutes.
Place monkfish gently into pot; spoon leek mixture over monkfish. Cook and stir gently over low heat until fish flakes easily with a fork, about 5 minutes.
Slice monkfish into 1/2-inch-thick
Saute chicken with garlic and onion in olive oil for 2-3 minutes.
Add 1/2 cup BBQ sauce and continue to cook until chicken is done. Cool slightly.
Prepare dough, if using.
Brush dough with additional BBQ sauce.
Cover with about 4 ounces of cheese.
Top with chicken, pineapple, cilantro and remaining cheese.
Bake at 500\u00b0 for about 10 minutes or until cheese is bubbly.
(If using Boboli crust, follow package directions).
harcoal fire, basting with Adobo BBQ sauce.
Turn shrimp every
To make the salsa, combine cucumbers, sliced fennel bulb, shallot, lemon juice and oil in a bowl. Season. Let stand for 15 mins.
For the monkfish, heat a grill pan over medium-high heat. Combine oil and garlic and brush over fish. Cook for 3-4 mins per side, or until browned and cooked to your liking.
Stir mint and fennel fronds through cucumber salsa. Sprinkle fish with extra mint and serve with salsa, bread and lemon wedges.
idded jar for months.
BBQ Chicken- Rinse the chicken and