Monkfish With Almonds~ Sweet Red Peppers & Sa Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Monkfish, in large whole filets, skin and membranes removed
2 tbsp: Olive oil,
3 large: Garlic cloves, minced
3 large: Red bell peppers, cored, seeded, cut into strips lengthwise
3/4 cup: Whole almonds, toasted
1/2 tsp: Saffron threads,
1/2 cup: Dry white wine,
1/2 cup: Fish stock,
1/2 tsp: Salt,
1/2 tsp: White pepper, or to taste
1 Ounce: sliced almonds, toasted, for garnish
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp