Juicy Monkfish Tails with Asparagus

Is it a special dinner? Planning your Christmas menu? Or a family gathering?

Impress with this white fish recipe that’s not only delicious but also suitable for a low histamine diet.

INGREDIENTS FOR THIS RECIPE

  • 4 monkfish tails (get them fresh from your trusted fishmonger)
  • Organic flour: choose buckwheat, spelt, or another less refined cereal
  • 1 onion
  • 2 garlic cloves (only if well tolerated)
  • 4 chive stalks
  • 2 carrots
  • a small glass of fresh apple juice
  • 400 milliliters of fish stock (simple recipe included in the BONUS)
  • 24 green asparagus
  • Olive oil
  • Pepper (optional)
  • Salt

INSTRUCTIONS

  1. Prepare the fish: Rinse the monkfish tails with cold water, pat them dry, and season with salt and pepper. Sift the flour for a smoother texture. Coat the fish with flour and shake off the excess.
  2. Time to brown! Heat a pan with a layer of olive oil. Brown the coated tails in batches of 2. Remove and let them drain on paper towels.
  3. The base: Peel and slice the onion (julienne), chop the garlic, and slice the carrots. Add the onion and garlic to the pan with the fish oil and sauté for 5 minutes. Add the carrots and sauté for another 5 minutes.
  4. The juice: Add the apple juice to the base. Stir and cook for 2 minutes. Then pour in the homemade fish stock. Cook for another 2 minutes.
  5. Bake the fish: Preheat the oven to 180°C (356°F). In a baking dish, place the monkfish tails and pour the prepared mixture over them. Bake for 12 minutes.
  6. Sauté the cleaned and halved asparagus with olive oil. Once the fish and asparagus are ready, plate them, and if tolerated, add some raw sliced almonds for decoration. Enjoy your meal!

BONUS

  • Buy tails of the same size for even cooking.
  • For the fish stock: use monkfish heads and bones, a bay leaf, and parsley. Very easy.
  • If you prefer, swap the asparagus for steamed broccoli.

Elevate your low histamine diet with this recipe worthy of the finest chef.

This recipe is low in histamine (not exempt) and is for informational purposes only, so it should not be considered a nutritional prescription. Consult a professional to customize your diet and enjoy a varied and suitable gastronomy. Seek professional guidance to customize your diet and enjoy a diverse and suitable gastronomy.

Is it a special dinner? Planning your Christmas menu? Or a family gathering?

Impress with this white fish recipe that’s not only delicious but also suitable for a low histamine diet.

INGREDIENTS FOR THIS RECIPE

  • 4 monkfish tails (get them fresh from your trusted fishmonger)
  • Organic flour: choose buckwheat, spelt, or another less refined cereal
  • 1 onion
  • 2 garlic cloves (only if well tolerated)
  • 4 chive stalks
  • 2 carrots
  • a small glass of fresh apple juice
  • 400 milliliters of fish stock (simple recipe included in the BONUS)
  • 24 green asparagus
  • Olive oil
  • Pepper (optional)
  • Salt

INSTRUCTIONS

  1. Prepare the fish: Rinse the monkfish tails with cold water, pat them dry, and season with salt and pepper. Sift the flour for a smoother texture. Coat the fish with flour and shake off the excess.
  2. Time to brown! Heat a pan with a layer of olive oil. Brown the coated tails in batches of 2. Remove and let them drain on paper towels.
  3. The base: Peel and slice the onion (julienne), chop the garlic, and slice the carrots. Add the onion and garlic to the pan with the fish oil and sauté for 5 minutes. Add the carrots and sauté for another 5 minutes.
  4. The juice: Add the apple juice to the base. Stir and cook for 2 minutes. Then pour in the homemade fish stock. Cook for another 2 minutes.
  5. Bake the fish: Preheat the oven to 180°C (356°F). In a baking dish, place the monkfish tails and pour the prepared mixture over them. Bake for 12 minutes.
  6. Sauté the cleaned and halved asparagus with olive oil. Once the fish and asparagus are ready, plate them, and if tolerated, add some raw sliced almonds for decoration. Enjoy your meal!

BONUS

  • Buy tails of the same size for even cooking.
  • For the fish stock: use monkfish heads and bones, a bay leaf, and parsley. Very easy.
  • If you prefer, swap the asparagus for steamed broccoli.

Elevate your low histamine diet with this recipe worthy of the finest chef.

This recipe is low in histamine (not exempt) and is for informational purposes only, so it should not be considered a nutritional prescription. Consult a professional to customize your diet and enjoy a varied and suitable gastronomy. Seek professional guidance to customize your diet and enjoy a diverse and suitable gastronomy.

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