Best Monkfish with Almonds, Sweet Red Peppers and Saffron
Monkfish with Almonds, Sweet Red Peppers and Saffron recipe 49
49
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.
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?
