Monkfish Provincial
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  • 1-1/2 pounds Foley Fresh Monkfish fillets, roughly chopped
  • salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1 large tomato, diced
  • 1 8oz. package sliced fresh mushrooms
  • 1/4 cup dry white wine
  • 1 tablespoon chopped fresh parsley
In a resealable plastic bag, mix the salt, pepper, Cajun seasoning and flour. Place the monkfish in the bag, seal and shake lightly to coat.
Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet and cook for about 3 minutes. Mix in the garlic, tomato and mushrooms and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork, Serve over rice or pasta.

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