Yield: 4 servings
|4 \N||To 6 small fillets monkfish tails * (1 1/2 lb) membranes removed|
|¼ cup||Parsley; minced|
|¼ teaspoon||Cayenne or to taste|
|1 tablespoon||Ground cumin seeds|
|½ teaspoon||Ground coriander seeds|
|1 pinch||Ground cloves|
|¼ teaspoon||Ground cinnamon|
|¼ cup||Olive oil|
|2 cups||Chopped ripe or canned tomatoes, drained|
|\N \N||Salt and pepper to taste|
* if desired substitute strips of blackfish grouper, or striped bass cut from steaks or thick fillets Preheat oven to 450øF. Rinse and dry monkfish. Mix together the parsley, garlic, cayenne, cumin, coriander, cloves and cinnamon (in a food processor if desired; add a little olive oil or white wine if needed to process). Rub monkfish all over with this mixture.
Spread half the olive oil on the bottom of a roasting pan. Place the monkfish in the pan, top with the tomatoes and the remaining olive oil, and roast until the monkfish is tender, 20-30 minutes, turning once or twice. Serve over rice or with bread, with the sauce spooned over it.
Gourmet Magazine February 1995
Submitted By DIANE LAZARUS On 02-08-95