Best Monkfish with Almonds, Sweet Red Peppers and Saffron
Monkfish with Almonds, Sweet Red Peppers and Saffron recipe 27
27
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.
