Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ cup | Currants |
| 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@...
~or- MAD-SQUAD@...
05-31-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.