Braised Monkfish Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| 2 heads garlic, cloves separated and peeled | ||
| 2 oz. sliced prosciutto, trimmed of fat and roughly chopped | ||
| 2 1/2 lbs. monkfish or mahi-mahi fillet | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Whole tomatoes | 1 28 Ounce, drained | |
| 2 tsp. chopped fresh thyme or 1 tsp. dried | ||
| Ground black pepper | To Taste | |
Directions
Preheat oven to 425 degrees F.
In a large nonstick skillet, heat oil over medium heat.
Add garlic cloves and cook, stirring, for about 5 minutes, or until the garlic is golden.
Add prosciutto and cook for 1 minute longer.
Move the garlic and prosciutto to the side of the pan.
Add fish to the pan and cook for 3 minutes per side, or until browned.
Transfer the fish into a shallow 3-qt. 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 minutes.
Season with a generous grinding of pepper; pour sauce over the fish.
Cover with a tent of aluminum foil and bake for 20 to 30 minutes, or until the fish is opaque in the center.
In a large nonstick skillet, heat oil over medium heat.
Add garlic cloves and cook, stirring, for about 5 minutes, or until the garlic is golden.
Add prosciutto and cook for 1 minute longer.
Move the garlic and prosciutto to the side of the pan.
Add fish to the pan and cook for 3 minutes per side, or until browned.
Transfer the fish into a shallow 3-qt. 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 minutes.
Season with a generous grinding of pepper; pour sauce over the fish.
Cover with a tent of aluminum foil and bake for 20 to 30 minutes, or until the fish is opaque in the center.
Chef
