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Best Monkfish with Almonds, Sweet Red Peppers and Saffron

 

Monkfish with Almonds, Sweet Red Peppers and Saffron recipe
26

Yield

8

servings

Prep

10

min

Cook

45

min

Ready

55

min

 

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
¾ cup almonds
toasted, whole
*
½ teaspoon saffron threads
*
½ cup white wine
dry
*
½ cup fish stock
½ teaspoon salt
½ teaspoon white pepper
or to taste
1 ounce almonds
sliced, toasted, for garnish

Directions

Preheat the oven to 350℉ (180℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 5970% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 198mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 39% Vitamin C 131%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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