Poached Monkfish

INGREDIENTS :

1 onion, peeled, cut into 8 wedges

1 rib celery, quartered

1 carrot, quartered

3 sprigs fresh flat-leaf parsley

2 bay leaves

1 teaspoon whole black peppercorns

1 orange, zested

1/2 cup white wine

2 pounds monkfish fillets, skin and black membranes removed

2 oranges, segmented, juice reserved

2 ounces Kalamata olives, cut into quarters lengthwise

1 medium red onion, peeled, cut into 1/2-inch-wide slivers

COOKING DIRECTIONS :

1. Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow flavors to blend. Strain; discard solids. Return court-bouillon to pan.
2. Bring court-bouillon to a boil; reduce to just simmering. Place fish in stock (it will be partly submerged); top with oranges, olives, and red onion. Cover; cook until fish is just cooked through, about 10 minutes.
3. Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. Serve immediately.

Yield: 6 servings

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NUTRITION INFO :

Per Serving

• Calories: 216 kcal
• Carbohydrates: 15 g
• Dietary Fiber: 3 g
• Fat: 5 g
• Protein: 23 g
• Sugars: 9 g