Monkfish is a low-fat, low-calorie source of selenium, a valuable mineral and powerful antioxidant that plays a role in many bodily functions.
For this recipe, we’ve collaborated with Gabe Kennedy: chef extraordinaire, winner of ABC’s “The Taste”, and co-founder of NY-based Plant People. Gabe cooks succulent monkfish in an #LEVOmade infusion–a brown butter infused with lemon zest and thyme.
This meal is sure to be a fan favorite while you’re dining outside. Vino, anyone?