Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    monkfish tail - -- (5 to 6 lbs), bone
                        -- in,
                        skin and membrane removed
     1/4  cup           blanched almonds
     1/4  cup           hazelnuts
   6                    garlic cloves
     1/2  cup           chopped fresh parsley -- divided
     1/4  cup           extra-virgin olive oil -- plus
   6      tablespoons   extra-virgin olive oil
   1      cup           chopped fresh tomatoes
     1/2  cup           dry white wine

Preparation:

Cut monkfish into 7 to 8 one-inch pieces with bone in and set aside. In a blender, mix together almonds, hazelnuts, garlic cloves, 1/4 cup parsley and 1/4 cup oil and blend until smooth, about 1 minute. Heat 6 tablespoons oil in a 12-inch sauté pan until smoking. Season fish pieces and place in pan. Cook until golden brown on one side and then turn. Add tomatoes, wine and hazelnut mixture and stir together. Bring to boil and then lower heat. Cook until monkfish is cooked through, about 8 to 10 minutes. Remove from heat, add remaining parsley and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A33)