Title: Monkfish with Almonds, Sweet Red Peppers & Saffron
Categories: Spanish Seafood Ceideburg
Yield: 6 Servings
| 2 | lb | Monkfish, in large whole filets, skin and membranes removed |
| 2 | tb | Olive oil |
| 3 | lg | Garlic cloves, minced |
| 3 | lg | Red bell peppers, cored, seeded, cut into strips lengthwise |
| 3/4 | c | Whole almonds, toasted |
| 1/2 | ts | Saffron threads |
| 1/2 | c | Dry white wine |
| 1/2 | c | Fish stock |
| 1/2 | ts | Salt |
| 1/2 | ts | White pepper, or to taste |
| 1 | | Ounce sliced almonds, toasted, for garnish |
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
saute 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. Serves 6. PER SERVING:
370 calories, 34 g protein, 8 g carbohydrate, 23 g fat (3 g saturated), 103
mg cholesterol, 288 mg sodium, 3 g fiber. From "The Catalan Country
Kitchen,"by Marimar Torres (Aris/Addison Wesley, 1992). Posted by Stephen
Ceideberg; February 24 1993.