Braised monkfish
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 2 | Heads garlic | |
| Separated and peeled | ||
| 2 | ounces | Sliced prosciutto, |
| Trimmed of fat | ||
| Coarsely chopped | ||
| 2½ | pounds | Monkfish |
| Or mahi-mahi fillets | ||
| 1 | cup | Dry white wine |
| 1 | can | (28oz) whole |
| Tomatoes, drained | ||
| 2 | teaspoons | Thyme, chopped or |
| 1 | teaspoon | Dried thyme |
| Black pepper to taste | ||
Directions
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