| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 | c | Almonds, sliced |
| 1 | t | Coleman's mustard |
| 1/2 | t | Cayenne |
| 1 | T | Grated grana |
| 4 | T | Extra virgin olive oil |
| Juice and zest of 1 lemon | ||
| Plus juice of 1 lemon | ||
| 1 | lb | Cleaned monkfish, cut into |
| medallions 1-inch thick | ||
| Seasoned flour | ||
| 1 | c | Dry white wine |
| 2 | T | Butter |
| 1 | Italian parsley, finely | |
| chopped |
INSTRUCTIONS
In a blender, pulverize almonds. Pour into a mixing bowl and add mustard, cayenne and cheese and mix well. Add olive oil and juice of 1 lemon. Sauce should be texture of pesto. Set aside. In a 12-inch non-stick saute pan, heat oil until just smoking over medium heat. Dredge monkfish in seasoned flour and place in pan. Saute until golden brown on one side and then turn. Add wine, remaining lemon juice and butter and cook until wine is nearly evaporated and fish is cooked through. Add parsley to pan and swirl through. Place on plate. Cover with almond sauce and remaining pan sauce and serve. Yield: 4 servings Recipe by: Molto Mario MB1D15 Posted to MC-Recipe Digest V1 #605 by Sue <suechef@sover.net> on May 11, 1997
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