Monkfish in Tomato-Garlic Sauce
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 59.14 ml extra virgin olive oil, plus
- 44.37 ml extra virgin olive oil
- 2 head garlic, plus
- 4 large garlic cloves, peeled and sliced very thin
- 14.79 ml paprika
- 236.59 ml canned crushed tomatoes
- 473.18 ml water
- salt & freshly ground black pepper, to taste
- 8 (1360.77 g) monkfish fillets, cleaned, about 2-inch thick
directions
- Preheat oven to 400 degrees. In a Lg. skillet, warm 1/4 cup of olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden brown, about 15 minutes. Remove about 1/4 cup of garlic slices and reserve. Add paprika to remaining garlic in skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce reduces to 1 1/2 cups, about 10 minutes. Season with salt and pepper.
- In a very Lg. skillet, heat the remaining 3 Tbls of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn, transfer to the oven and roast until just cooked though, 15 minutes.
- Transfer fish to a Lg, warmed platter. Pour any juices from the skillet into the sauce and simmer 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve immediately.
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RECIPE SUBMITTED BY
Judith N.
United States