INGREDIENTS

INSTRUCTIONS

To make the rouille, in a small saucepan, bring the wine to a simmer and
reduce it by half. Set aside. In a food processor, combine the roasted
pepper, Tabasco, potato, garlic, salt and pepper and process until almost
smooth. Do not overprocess or the potato will become gummy. Add the olive
oil and vinegar in a thin stream while the machine is running, then
transfer the mixture to a bowl. Just before serving, heat the reduced wine
slightly and beat it into the rouille, drop by drop, to loosen it. Bring a
medium saucepan of lightly-salted water to a boil. Add the whole potatoes
and simmer for 10 minutes. Drain well, cut in half, and set aside. Preheat
the oven to 350 degrees. Heat a heavy 12-inch skillet, preferably
cast-iron, over medium-high heat and add half the olive oil. Sear the onion
slices until almost charred, pressing them down with the back of a spatula
and turning to the other side when blackened. Separate the onions into
rings and add the garlic and rosemary. Cook, stirring frequently, for 1
minute. Transfer the vegetables to a plate and wipe the pan with a paper
towel. Add the remaining olive oil and, again over medium-high heat,
lightly season and then sear the monkfish tails, turning with tongs to be
sure all sides brown evenly. Return the onion mixture to the skillet around
the fish and add the potatoes. Season generously with salt and pepper. The
fish should not be crowded or it will steam rather than roast. Transfer the
skillet to the oven and roast for about 15 minutes, or until the fish is
cooked through and the potatoes are tender. Serve the rouille on the side.
This recipe yields 4 servings.
Comments: Bell peppers can be roasted over a gas flame or on a tray under
the broiler. Keep turning so the skin is evenly charred, without burning
and drying out the flesh. Transfer the charred peppers to a plastic bag,
tie the top closed and let steam until cool to the touch, about 15 minutes.
(If you are rushed, you can place the bag in a bowl of iced water to speed
things up.) The best way to peel is just to pull off the charred skin by
hand and then dip the peppers briefly in water to remove any blackened
bits. Do not peel the pepper under running water since that will wash away
flavorful juices.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6263 broadcast 04-22-1997) 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
04-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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