MONK FISH OSSO BUCO WITH BROWN RICE & ENGLISH PEAS

MONK FISH OSSO BUCO WITH BROWN RICE & ENGLISH PEAS image

Yield Makes 2 servings

Number Of Ingredients 18

For Osso Buco:
2 Monk Fish Steaks cut cross-wise from tail with bone in the middle (about 8-12 ounces per serving)
2 tbsn olive oil
1 tbsn butter
1/2 cup red sherry wine
2 shallots diced
24 ounce can of whole red plum tomatoes, loosely crushed
1 cup water or beef stock (fish stock is OK too)
1 tbsn fresh rosemary
1 sprig fresh sage
4 fresh basil leaves
Juice of 1/2 lemon
salt and pepper to taste
For Rice:
2 cups water
1 cup dried brown rice
2 tbsn butter
1/2 cup frozen English green peas

Steps:

In a large braising pot heat olive oil and butter untill butter starts to foam. Add both monk fish steaks and cook 3 minutes on each side untill slightly firm to touch (do not cook through). After cooking the second side, add red sherry wine to pot. Add diced shallots, entire contents of red tomato can, water or stock, fresh rosemary, sage spring, and basil. Simmer at med-low heat for 3 hrs. One hour before serving, in a seperate pot, boil 2 cups of water and add 1 cup brown rice for 30 minutes, or untill rice has absorbed all of the water. Add 2 tsbn of butter and frozen peas and stir untill peas are heated through but still slightly firm. 20 minutes before serving remove sage spring from braising pot and remove pot from the heat. Add lemon juice, and salt and pepper to taste. To plate; pile rice and peas in the middle of the dish, place 1 monk fish steak on top, and cover generiously with braising sauce. Optionally, garnish with fresh sage.