Monkfish With Hazelnuts, Almonds And Garlic

Course : Italian
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 fillets monkfish tail - -- (5 to 6 lbs), bone in, skin and membrane removed
1/4 cup blanched almonds
1/4 cup hazelnuts
6 cloves garlic
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 / Directions:

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)

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Italian Recipes