Monkfish with Almonds, Sweet Red Peppers and Saffron

55 minutes Prep: 10 minutes Cook: 45 minutes

79 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 110g

Amount per Serving

Calories 79 70% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 265mg	11%
Total Carbohydrate 6.0g	2%
Dietary Fiber 2.0g	8%
Sugars 4.0g
Protein 2.0g	4%