Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 c Whole almonds, toasted
1/2 ts Saffron threads
1/2 c Dry white wine
1/2 c Fish stock
1/2 ts Salt
1/2 ts 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 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. 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. From "The Catalan Country Kitchen,"by Marimar
Torres (Aris/Addison Wesley, 1992). Posted by Stephen
Ceideberg; February 24 1993.
