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.