Monkfish Gratin

• 1/3 c. butter or margarine, melted
• 3/4 c. fresh bread crumbs
• 3 garlic cloves, chopped fine
• 1/3 c. minced fresh parsley
• 1 Tbsp. fresh lemon juice
• salt and freshly ground pepper
• 1 1/2 lb. monkfish, membrane removed and cut diagonally into 1/2-inch thick medallions
• lemon wedges (for serving)
• 6 to 12 frozen puff pastry patty shells
• 1/4 c. unsalted butter or margarine
• 1 lb. peeled crawfish tails
• 1/2 lb. (1-inch) mushrooms
• 1 c. Seafood Stock or 1 (8 oz.) bottle clam juice
• 1/2 pt. whipping cream (1 c.)
• salt and finely ground black pepper to taste
• red cayenne pepper to taste
• dash of onion powder
• dash of garlic powder
• 1 1/2 Tbsp. minced parsley
• 3 green onions, chopped
• curly parsley sprigs

1. Bake patty shells according to package directions; keep warm. Melt butter or margarine in a heavy 10-inch skillet.
2. Add crawfish; saute 5 minutes, stirring.
3. Remove crawfish with a slotted spoon; set aside.
4. Add mushrooms to skillet; saute until liquid is reduced to a glaze and mushrooms are caramelized.
5. Add stock or clam juice to deglaze pan, scraping up all browned bits from pan.
6. Cook over medium heat until liquid is reduced by 1/2. Add cream, seasonings and minced parsley.
7. Again, reduce by 1/2. Stir in green onions.
8. Return crawfish to sauce; cook just to heat through.
9. Serve in patty shells.
10. Garnish with parsley.
11. Makes 6 to 12 servings.

butter, bread crumbs, garlic, fresh parsley, lemon juice, salt, monkfish, lemon wedges, pastry patty, unsalted butter, crawfish tails, mushrooms, seafood, whipping cream, salt, red cayenne pepper, onion powder, garlic, parsley, green onions, curly parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467010 (may not work)