Monkfish with Almonds, Sweet Red Peppers & Sa
2 lb Monkfish, in large whole -filets, skin and membranes -removed 2 tb Olive oil 3 lg Garlic cloves, minced 3 lg Red bell peppers, cored, -seeded, cut into strips -lengthwise 3/4 ...
Ingredients
- 2lbmonkfish, in large whole
- 3large garlic cloves, minced
- 3large red bell peppers, cored,
- 1/2tsp saffron threads
- 1/2cup dry white wine
- 1/2cup fish stock
- 1/2tsp salt
- 1/2tsp white pepper, or to taste
Directions
- 1
2 lb Monkfish, in large whole -filets, skin and membranes -removed 2 tb Olive oil 3 lg Garlic cloves, minced 3 lg Red bell peppers, cored, -
- 2
Bake the fish in a buttered baking pan for 15 minutes
- 3
Cut into medallions and set aside
- 4
Reserve the baking juice
- 5
Heat the oil in a large skillet, add the garlic and peppers and saute over low heat for 20 minutes, stirring occasionally
- 6
Grind whole almonds finely in a food processor and add to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper
- 7
cook over medium heat for 5 minutes
- 8
Transfer to a blender or food processor and puree