| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Spanish |
Ceideburg 2, Seafood, Spanish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Monkfish, in large whole |
|
|
filets skin and |
|
|
membranes |
|
|
removed |
| 2 |
T |
Olive oil |
| 3 |
|
Garlic cloves, minced |
| 3 |
|
Red bell peppers, cored |
|
|
seeded cut into strips |
|
|
lengthwise |
| 3/4 |
c |
Whole almonds, toasted |
| 1/2 |
t |
Saffron threads |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Fish stock |
| 1/2 |
t |
Salt |
| 1/2 |
t |
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
A Message from our Provider:
“The ultimate success story begins with finding God”