I liked the monkfish, but my lid didn't fit my pan and the broth all boiled away while I was cooking the fish.
Monkfish in Saffron Broth over Baby Spinach and Red Potatoes
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Amount per serving
- Calories: 149
- Calories from fat: 12%
- Fat: 1.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.8g
- Protein: 20.5g
- Carbohydrate: 11.2g
- Fiber: 2.4g
- Cholesterol: 28mg
- Iron: 1.4mg
- Sodium: 492mg
- Calcium: 29mg
- 3 cups fresh baby spinach (about 2 ounces)
- 12 small red potatoes, quartered
- 1 cup quartered cherry tomatoes (about 16 medium)
- 4 cups fat-free, less-sodium chicken broth
- 1 cup dry white wine
- 1/4 cup thinly sliced green onions (about 4)
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon saffron threads
- 1 1/2 pounds boneless, skinless monkfish fillets, cut into 2-inch pieces
- Place 1/2 cup spinach into each of 6 bowls; set aside.
- Steam potatoes, covered, 10 minutes or until tender. Place 8 potato quarters into each bowl.
- Combine tomatoes, broth, wine, onions, and garlic in a large nonstick skillet over medium-high heat. Bring to a boil, and cook until reduced to 3 cups (about 25 minutes). Add salt, pepper, and saffron to pan; cook 2 minutes. Reduce heat to medium; arrange fish pieces in a single layer in pan. Cover and cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Divide fish evenly among bowls; spoon 1/2 cup broth mixture over each serving.
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