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Monkfish
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Recipe Information
Source:
Marimar Torres, "The Catalan Country Kitchen" , 1992

Serves/Makes:6 servings

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
Preparation
  • Preheat the oven to 350 degrees (175 C.).
  • Bake the fish in a buttered baking pan for 15 minutes. Let cool.
  • Cut into medallions and set aside. Reserve the baking juice.
  • Heat the oil in a large skillet; add the garlic and peppers, and saute over low heat for 20 minutes, stirring occasionally.
  • Grind whole almonds finely in a food processor and add to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper.
  • Cook over medium heat for 5 minutes.
  • Transfer to a blender or food processor and puree.
  • Return the sauce to the skillet, add the fish medallions, and heat through.
  • Serve immediately, with sliced almonds sprinkled on top.
Comments
Nutrition per serving: 370 calories; 34 g protein; 8 g carbohydrate; 23 g fat (3 g saturated); 103 mg cholesterol; 288 mg sodium; 3 g fiber. Courtesy of Sean Wenzel website.

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