Best Monkfish with Almonds, Sweet Red Peppers and Saffron
Monkfish with Almonds, Sweet Red Peppers and Saffron recipe 26
in large fillets, skin and membranes removed
sweet red bell peppers
cored, seeded, cut into strips lengthwise
or to taste
sliced, toasted, for garnish
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.