Monkfish with pancetta is a low carb dish that can be used as the main dish or second course. Its sophisticated look makes it a perfect for an elegant and formal occasions.
Ingredients | 2 servings
- 1 half Eggplants (cut in strips)
- 1 half Zucchini (cut in strips)
- 120g Monkfish per person
- 40-50g Pancetta
- 40g/1.4 Basil
- 1 clove of Garlic
- 30g/1oz Extra Virgin Olive Oil
- 20g/0.7oz Finely ground Pecorino Cheese (or Parmesan)
- 2-3 roughly chopped Green Onions
- Half of a Chilly
- Chopped Parsley
- Walnuts some for topping
- 1/2 glass of white Wine
Preparation
Basil pesto
– In a mixer combine garlic, pecorino (or parmesan), walnut, extra virgin olive oil & basil and make a paste.
Prepare the veggies:
– Saute the eggplants till they become soft & brownish.
– Add zucchini & chili continue to stir for a few more minutes and turn off the heat.
– Add green onions & chopped parsley and mix. Put them aside.
Monkfish:
– Cut the monkfish into bites, wrap them with the strips of thin pancetta.
– Put them in a hot pan with a bit of olive oil and saute till the pancetta get smooth
– Pour the white wine and while it’s evaporating, stir the monkfish gently.
– Cook for 10 mins till the pan becomes dry.
Plating:
- Make a bed of basil pesto.
- Add the bites of monkfish in sides and form a circle.
- Place the veggies in the middle.
- Sprinkle crushed walnuts on top.
Notes
- This recipe taste great also with salmon and aioli. Since salmon isn’t as fat as monkfish, it helps to have more balanced flavors.
It’s ready to serve!
Buon appetito! ☺️