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Serves two 8-ounce or four 4-ounce portions.


    • 1 pound Monkfish, sliced in medallions 1/2" thick
    • 4 tablespoons butter or margarine
    • 4 spring onions, sliced
    • Dry Vermouth
    • 1/4 cup heavy cream
    • salt and pepper


Melt butter in skillet.
Pan fry Monkfish 30 seconds (15 each side).
Remove to platter.

Add spring onions, fry 30 seconds.

Add 2 tablespoons Vermouth.

Add 1/4 cup cream.

Add salt and pepper to taste.

Add 1 tablespoon Vermouth.

Serve over Monkfish.

Maryland Dept of Agriculture Seafood & Aquaculture


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