Comments on: Inspired? Hardly. Delicious? Very.Monkfish with Almond-Tangerine Sauce

By: courtney

courtney — Fri, 27 Mar 2009 21:53:45 +0000

Very nice. The flavors and colors are uplifting. Soon, it will be over and the spring bounty will be here/

By: megan (brooklyn farmhouse)

megan (brooklyn farmhouse) — Fri, 27 Mar 2009 15:16:30 +0000

Um, I think it’s pretty inspired, too! Looks beautiful!

By: Nicole

Nicole — Fri, 27 Mar 2009 00:12:32 +0000

Looks wonderful of course! Pretty inspiring to ME! And your Ugli plate… ha ha. Never heard of an Ugli but it is a beautiful appetizer you came up with.

By: Maya

Maya — Wed, 25 Mar 2009 15:06:03 +0000

This is definately not something that I make when I am uninspired !!

By: George@CulinaryTravels

George@CulinaryTravels — Mon, 23 Mar 2009 11:08:51 +0000

I don’t really go in for adding orange to savoury dishes but this looks and sounds gorgeous. Very suited to the warmer weather which I hope will arrive at some point soon.

By: Joie de vivre

Joie de vivre — Sun, 22 Mar 2009 17:30:51 +0000

You are feeling unispired? I never thought I’d see the day. Perhaps it is the winter. I’m so ready for spring (in terms of weather, not the date). Perhaps the first farmers market of the season will snap you out of your funk. Unfortunately here, the first farmer’s market is not until the first week of May, but I can feel warmer weather coming!

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Sun, 22 Mar 2009 11:42:15 +0000

I would definitely use a recipe like this. It is inpsirpation indeed. The emulsion is a great idea and would probably go well with many things. I know my husband would love the fish.

By: Angela

Angela — Sun, 22 Mar 2009 04:08:48 +0000

These flavors are are amazing! What a delicious-looking recipe. I’ve been cooking more and more with citrus and I’m a huge fan of olives and raisins. This is very inspiring. Thanks for the great post!

By: White On Rice Couple

White On Rice Couple — Sun, 22 Mar 2009 01:53:26 +0000

This fish was on our “must try to see what it’s like” list, but after Lang’s comment, we will be careful of where it’s from. Like the tangerine touch. The Albarino sounds like a perfect match, too. Todd.

By: unconfidentialcook

unconfidentialcook — Sat, 21 Mar 2009 23:08:47 +0000

This looks absolutely delicious (monkfish is v. lobster-y) and I love the addition of tangerine!