| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Spanish | Med02 | 4 | servings |
INGREDIENTS
| 2 | lb | Monkfish fillet |
| 1/2 | c | All-purpose flour |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 6 | tb | Extra-virgin olive oil |
| 1 | md | Spanish onion; chopped 1/2" dice |
| 1/4 | c | Currants |
| 1 | c | Pedro Jiminez -; (dark sweet sherry) |
| (or any sweet; not dry, sherry) | ||
| 1/2 | c | Dry white wine |
| 1/2 | c | Thinly-sliced almonds |
| 1/4 | c | Finely-chopped flat leaf parsley |
INSTRUCTIONS
Slice fish into 1 1/2-inch-thick medallions and dredge in flour and season with salt and pepper. In a 10- to 12-inch saute pan, heat oil until smoking. Place monkfish medallions into saute pan, 4 to 5 at a time, and cook until golden brown on both sides. Remove each batch and keep warm on a plate. When finished, place onions and currants into same pan and cook until softened and golden brown, about 6 to 7 minutes. Add sherry, wine and almonds and bring to a boil. Add fish and simmer until cooked through, about 10 to 12 minutes. Sprinkle with parsley and serve immediately. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B02 broadcast 05-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-31-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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