|
MONKFISH WITH ORANGE FETTUCCINE
Mix 2 cups flour with 2 eggs, 1 tbsp olive oil, juice of 1/2 orange and 2 tbsp orange zest. Process the mixture into dough and roll through a pasta machine to #5. Boil until tender, and drain.
8 oz. skinless monkfish cut in 1" dice sautéed with salt and pepper to taste in butter over medium heat until done.
Add to the pasta with 1/2 c butter (in small pieces), 2 tbsp Parmesan cheese and 4 tbsp orange juice. Garnish with orange strips and parsley. |
