Monkfish

Name: Monkfish
Ingredients: 2 lbs (.9 kg) monkfish, in large whole filets, skin and membranes removed; 2 tbsp (30 ml) olive oil; 3 lg garlic cloves, minced; 3 lg red bell peppers, cored, seeded, cut into lengthwise strips; 3/4 cup (175 ml) whole almonds, toasted; 1/2 tsp (2 ml) saffron threads; 1/2 cup (125 ml) dry white wine; 1/2 cup (125 ml) fish stock; 1/2 tsp (2 ml) salt; 1/2 tsp (2 ml) white pepper, or to taste; 1 oz (28 grm) sliced almonds, toasted, for garnish

11 ingredients

11 steps

Ingredients

2 lbs (.9 kg) monkfish, in large whole filets, skin and membranes removed
2 tbsp (30 ml) olive oil
3 lg garlic cloves, minced
3 lg red bell peppers, cored, seeded, cut into lengthwise strips
3/4 cup (175 ml) whole almonds, toasted
1/2 tsp (2 ml) saffron threads
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) fish stock
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) white pepper, or to taste
1 oz (28 grm) sliced almonds, toasted, for garnish

Directions

1

Preheat the oven to 350 degrees (175 C.).
2

Bake the fish in a buttered baking pan for 15 minutes.
3

Let cool.
4

Cut into medallions and set aside.
5

Reserve the baking juice.
6

Heat the oil in a large skillet; add the garlic and peppers, and saute over low heat for 20 minutes, stirring occasionally.
7

Grind whole almonds finely in a food processor and add to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper.
8

Cook over medium heat for 5 minutes.
9

Transfer to a blender or food processor and puree.
10

Return the sauce to the skillet, add the fish medallions, and heat through.
11

Serve immediately, with sliced almonds sprinkled on top.