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-> [Herbs & Spices, Peppers, Seafood, Spanish, Western European] -> [Monkfish with almonds, sweet red peppers & saffron Recipe] |
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Monkfish with almonds, sweet red peppers & saffron
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| Artist: |
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| Categories: |
Herbs & Spices, Peppers, Seafood, Spanish, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Monkfish, in large whole | | | -filets, skin and membranes | | | -removed | | 2
| tbsp | 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
| tsp | Saffron threads | | 1/2
| cup | Dry white wine | | 1/2
| cup | Fish stock | | 1/2
| tsp | Salt | | 1/2
| tsp | White pepper, or to taste | | 1
| | Ounce sliced almonds | | | -toasted, for garnish |
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Procedures:
| 1 | Preheat the oven to 350°F. | | 2 | Bake the fish in a buttered baking pan for 15 minutes. | | 3 | Let cool. | | 4 | Cut into medallions and set aside. | | 5 | Reserve the baking juice. | | 6 | Heat the oil in a large skillet, add the garlic and peppers and saute over low heat for 20 minutes, stirring occasionally. | | 7 | 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. | | 8 | Transfer to a blender or food processor and puree. | | 9 | Return the sauce to the skillet, add the fish medallions, and heat through. | | 10 | Serve immediately, with sliced almonds sprinkled on top. | | 11 | Serves 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 |
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