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Pan-Roasted Monkfish With Wild Mushroom Stuffed Yukon Gold Potatoes, Sauteed Spinach And Red Wine Sauce Recipe

Nutrition per serving    (USDA % daily values)
CAL
1366
FAT
181%
CHOL
148%
SOD
108%

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Ingredients for 2 servings

1 tablespoon chopped fresh thyme

2 cups red wine

1 orange, zested

4 (3-ounce) pieces monkfish, with bone

1 tablespoon cold butter

1 clove garlic, chopped

1 bay leaf

1 teaspoon black pepper

1 teaspoon olive oil

1 cup red wine

Salt and pepper

1 tablespoon balsamic vinegar

1 bunch spinach

2 tablespoons unsalted butter

1 teaspoon salt

1 tablespoon olive oil, plus 4 tablespoons for browning fish

1/4 cup reduced veal stock

2 medium Yukon gold potatoes, about 3 ounces each

8 ounces wild mushrooms, chopped

1 tablespoon chopped shallots

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