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Monkfish with Almonds Sweet Red Peppers and Saffron


2 pounds monkfish, in large whole filets, skin and membranes removed
2 Tablespoons olive oil
3 large garlic cloves, minced
3 large red bell peppers, cored, seeded, cut into strips lengthwise
3/4 cup whole almonds, toasted
1/2 teaspoon saffron threads
1/2 cup dry white wine
1/2 cup fish stock
1/2 teaspoon salt
1/2 teaspoon white pepper, or to taste
1 ounce sliced almonds, toasted, for garnish

Preheat the oven to 350F. 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 sauté 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.

Serves 6.

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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.