Monkfish with Almonds, Sweet Red Peppers and Saffron recipe

Ingredients:

2 lb of monkfish, in large whole fillets, with skin and membranes removed.
2 tablespoons of olive oil.
3 large garlic cloves, minced.
3 large red bell peppers, cored, seeded, cut into strips lengthwise.
¾ cup of whole almonds, toasted.
½ teaspoon of saffron threads.
½ cup of dry white wine.
½ cup of fish stock.
½ teaspoon of salt.
½ teaspoon of white pepper, or to taste.
1 oz of sliced almonds, toasted, to garnish.

Directions:

Preheat your oven to 350°F (180°C).

Bake the monkfish in a buttered baking pan for 15 minutes, then allow to cool.

Cut the fish into medallions and set aside. Reserve the baking juice.

In a large skillet, heat the olive oil, then sauté the garlic and red bell peppers over a low heat for 20 minutes, stirring occasionally.

Finely grind the whole almonds in a food processor, then 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 purée.

Return the sauce to the skillet, add the fish medallions, and heat through.

Serve immediately, with sliced almonds sprinkled on top.

Back to the Spanish Recipes home page.