Rape con pedro jiminez - (monkfish in sweet sherry)

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@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

Similar recipes