Braised monkfish

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

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