Harvest Monkfish
Nutrition Facts
4 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
470 |
|
| % Daily Value* | ||
| Total Fat 12g | 16% | |
| Saturated Fat 1g | 6% | |
| Cholesterol 55mg | 18% | |
| Sodium 900mg | 39% | |
| Total Carbohydrate 54g | 20% | |
| Dietary Fiber 5g | 17% | |
| Sugars 35g | ||
| Includes Added Sugars 0g | 0g% | |
| Protein 36g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 165mg | 15% | |
| Iron 3mg | 20% | |
| Potassium 920mg | 20% | |
Ingredients
- 1 container Rita's Garden Fall Medley
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Dried Thyme
- Glaze: ---
- 1 cup Apple Cider
- 1/4 cup Maple Syrup, Pure
- 2 tbsp Dijon Mustard
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Dried Thyme
- Fish: ---
- 4 6oz portioned Monkfish Fillets, skin off
- 1/2 tsp Salt & Pepper
- Garnish: Pumpkin Seeds / Parsley / Pomegranate Seeds
Method of Preparation
Step 1
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
Step 2
Toss together Rita's Garden Fall Medley with olive oil, salt, pepper, and dried thyme.
Spread out evenly on the sheet pan and roast for 20 minutes.
Step 3
Add all the glaze ingredients into a saucepan or skillet over medium heat.
Bring to a simmer for 10-15 minutes to reduce by half. Set aside when done.
Step 4
Pat monkfish dry with paper towels. Season both sides with salt and pepper.
Step 5
After 20 minutes of roasting, add the monkfish fillets to the sheet pan with the vegetables.
Top each fillet with the glaze and save the remaining glaze for plating.
Return the pan back to the oven for an additional 12-15 minutes. Broil the last 3 minutes of cooking.
Step 6
Top the fish and vegetables with the remaining glaze.
Garnish the dish with pumpkin seeds, parsley, and pomegranate seeds. Enjoy!
