Name: Monkfish with Almonds, Sweet Red Peppers and Saffron
Ingredients: 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

Therefore when the trial comes (and often remains), we understand that while in the trial we are being firmly held in His wise and loving arms. As the trial humbles us, it manifests a weakness in us that causes us to cast a greater dependence on Him. We are forever weaned of our self-sufficiency and our self-reliance and learn to trust in His resources and not our own. God provides perfectly measured, sufficient grace (His divine assistance through the Holy Spirit) enabling us to remain in the trial with our faith intact. We are enabled to depend more on His strength and not our own. And we are enabled to trust Him for the working of Christlikeness in our lives (Jas. 1:2-4).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Spanish	Spanish, Seafood, Ceideburg 2	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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