Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Often called "poor man's lobster" because of its similar succulent texture and sweet taste, monkfish lends itself to delicate stews and holds its shape well. Substitute halibut, if desired.

Recipe by Cooking Light January 2007


Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

149 calories; calories from fat 12%; fat 1.9g; saturated fat 0.4g; mono fat 0.3g; poly fat 0.8g; protein 20.5g; carbohydrates 11.2g; fiber 2.4g; cholesterol 28mg; iron 1.4mg; sodium 492mg; calcium 29mg.