Steamed monkfish tail is a light and tasty dish from Italian cuisine. The monkfish, or anglerfish, is steamed to preserve its nutritional properties. It is flavored with lemon, parsley, salt and whole peppercorns to enhance its taste. An ideal dish for those who want to enjoy a healthy and flavorful meal.
Bring 200 cl of water to a boil in a saucepan, place the appropriate steamer rack on top and lay the monkfish tail on it sprinkled with chopped parsley
Cover the saucepan with the appropriate inverted bowl with a suction-cup handle
Cook over low heat for about 20 minutes; serve everything cold with a drizzle of diet olive oil, a grind of pepper and lemon wedges
Steaming basket
Store in the refrigerator for up to 2 days
Light and healthy dish
Italia
| Energy (kcal) | 83.14 |
| Carbohydrates (g) | 3.81 |
| of which Sugars (g) | 3.81 |
| Fat (g) | 2.07 |
| of which Saturates (g) | 0.42 |
| Protein (g) | 11.44 |
| Fiber (g) | 2.37 |
| Sale (g) | 0.02 |
