8 asparagus spears, each cut into 4-inch (10 cm) pieces
4 jumbo shrimps (16 - 20 size)
4 monkfish tails (4 ounces/125 g each)
Salt and pepper, to taste
1 tablespoon (15 mL) olive oil
1/4 cup (50 mL) tomato sauce
Blanch asparagus in boiling water for 20 seconds; transfer to ice cold water to stop cooking process and retain colour. Remove from water, drain on paper towels and set aside.
Shell shrimps, leaving tails on.
Butterfly the monkfish by cutting horizontally almost through, but leaving a "hinge" attached. Place 1 shrimp and 2 asparagus pieces in the centre of each monkfish tail. Season with salt and pepper. Fold fish over to enclose the shrimp and asparagus, allowing about 1 inch (2.5 cm) to protrude from the fish, giving the impression of two arms and a head.
Heat olive oil in hot skillet and pan-fry the stuffed monkfish until nicely browned on one side. Turn fish over and place pan in a 350°F (180°C) oven for 4 to 5 minutes, or until fish is cooked through.
To serve, spoon a little tomato sauce, first warmed, on each plate, and place fish on top. Serve with potato and your favourite vegetable. Makes 4 servings.