| 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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