Linguine With Monkfish “Meatballs”, Thyme And Zucchini Recipe
Linguine With Monkfish “Meatballs”, Thyme And Zucchini Recipe
Ingredients:
4 Tbsps of olive oil (Virgin)
1 pc of onion (red, medium); chopped finely
1 pc of zucchini (small); cut to 1/4-inch matchsticks
8 ozs of linguine
2 Tbsps of leaves of thyme (fresh)
1/2 lb of fresh fillet (Monkfish); cut to 3/4″ cubes
1.5 c of tomato-sauce (basic)
1 c of dry wine (white)
Salt, for taste
Pepper (black); ground fresh, for taste
1/4 c of parsley (Italian); chopped finely
Instructions:
Bring water (6-quarts)to a boil then add in 2 Tbsps of salt. Heat the oil on moderate stove heat in 12″ skillet.
Add zucchini, thyme along w/ onion; saute for 8 – 19 mins ’til very tender and lightly browned. Meanwhile, season monkfish w/ pepper and salt.
Add fish to pan; toss for a minute ’til it will cook and start to whiten. Add in tomato-sauce w/ wine then bring it to a boil.
Reduce heat, simmer for 10 mins. Drop the linguine in boiling hot water then cook as stated in package directions.
Drain the pasta into a colander on top of sink then toss it into the pan w/ monkfish. Next, add the parsley then toss on medium stove heat ’til cooked. Then, pour in serving plates and immediately serve. Serves 4.
>> Linguine With Monkfish “Meatballs”, Thyme And Zucchini Recipe