Yield: 4 servings
|2 pounds||Monkfish fillet|
|½ cup||All-purpose flour|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|6 tablespoons||Extra-virgin olive oil|
|1 medium||Spanish onion; chopped 1/2\" dice|
|1 cup||Pedro Jiminez -; (dark sweet sherry)|
|\N \N||(or any sweet; not dry, sherry)|
|½ cup||Dry white wine|
|½ cup||Thinly-sliced almonds|
|¼ cup||Finely-chopped flat leaf parsley|
Slice fish into 1½-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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.