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Braised Monkfish

2 ts Olive oil
2 Heads garlic
Separated and peeled
2 oz Sliced prosciutto, trimmed of fat, coarsely chopped
2 1/2 lb Monkfish Or mahi-mahi fillets
1 c Dry white wine
1 cn (28oz) whole
Tomatoes, drained
2 ts Thyme, chopped or
1 ts Dried thyme
Black pepper to taste

Preheat oven to 425 F.

In a large non-stick skillet, heat oil over medium heat. Add garlic cloves and cook, stirring, for about 5 min, or until the garlic is golden. Add prosciutto and cook for 1 min more. Move the garlic and prosciutto to the side of the pan. Add fish to the pan and cook for 3 min per side, or until browned.

Transfer the fish into a shallow 3-quart baking dish. Pour wine into the skillet and bring to a boil, stirring to scrape up any brown bits. Add tomatoes and thyme. Simmer the sauce, stirring to break up the tomatoes, for about 5 min. Season with a generous grinding of pepper; pour sauce over the fish. Cover with a tent of aluminum foil and bake for 20-30 min, or until the fish is opaque in the center. Serve over hot cooked rice.

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