Yield: 10 servings
Measure | Ingredient |
---|---|
2 teaspoons | Olive oil |
2 \N | Heads garlic |
\N \N | Separated and peeled |
2 ounces | Sliced prosciutto, |
\N \N | Trimmed of fat |
\N \N | Coarsely chopped |
2½ pounds | Monkfish |
\N \N | Or mahi-mahi fillets |
1 cup | Dry white wine |
1 can | (28oz) whole |
\N \N | Tomatoes, drained |
2 teaspoons | Thyme, chopped or |
1 teaspoon | Dried thyme |
\N \N | Black pepper to taste |
Preheat oven to 425 F.
In a large non-stick skillet, heat oil over medium heat. Add garlic cloves and cook, stirring, for about 5 min, or until the garlic is golden. Add prosciutto and cook for 1 min more. Move the garlic and prosciutto to the side of the pan. Add fish to the pan and cook for 3 min per side, or until browned. Transfer the fish into a shallow 3-quart baking dish. Pour wine into the skillet and bring to a boil, stirring to scrape up any brown bits. Add tomatoes and thyme. Simmer the sauce, stirring to break up the tomatoes, for about 5 min. Season with a generous grinding of pepper; pour sauce over the fish. Cover with a tent of aluminum foil and bake for 20-30 min, or until the fish is opaque in the center.
Serve over hot cooked rice.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 171