Ingredients:
1 3/4 pounds monkfish tail, skinned and filleted |
2 tablespoons flour, for dusting |
4 tablespoons olive oil |
1/2 cup dry white wine -- or fish stock |
3 medium ripe tomatoes, peeled, seeded and -- chopped |
1/2 teaspoon dried thyme |
16 medium black Nicoise olives -- pitted |
2 tablespoons capers, rinsed, drained |
1 tablespoon fresh basil -- chopped |
1 teaspoon salt and fresh ground black pepper |
1/2 cup pine nuts -- to garnish |
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Preparation / Directions:
Using a thin, sharp knife, remove any pinkish membrane from the monkfish tail. Holding the knife at a 45 degree angle, cut the fillets diagonally into 12 slices. (Picture has pieces that look to bee about 3x4.") Season the slices with salt and pepper and dust lightly with flour shaking off any excess. Hat a large heavy frying pan over high heat until very hot. Add 3 tablespoons of the oil and swirl to coat. Add monkfish slices and reduce heat to medium-high. Cook monkfish for 1-2 minutes on each side, add i a little more oil if necessary until lightly browned and flesh is opaque. Transfer fish to a warmed plate and keep warm while you make the sauce. Add wine or fish stock to the pan and boil for 1-2 minutes, stirring constantly. add tomatoes and thyme and cook for 2 minutes, then stir in olives, capers and basil and cook for 1 minute more to heat through. Arrange three pieces of fish on each of four warmed plates. Spoon over sauce and garnish with pine nuts.
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