Monkfish with Almonds, Sweet Red Peppers and Saffron

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Title: Monkfish with Almonds, Sweet Red Peppers and Saffron
Yield: 6 Servings
Categories: Spanish, Seafood


2 lb Monkfish, in large whole
-filets, skin and membranes
2 tb Olive oil
3 lg Garlic cloves, minced
3 lg Red bell peppers, cored,
-seeded, cut into strips
3/4 c Whole almonds, toasted
1/2 ts Saffron threads
1/2 c Dry white wine
1/2 c Fish stock
1/2 ts Salt
1/2 ts White pepper, or to taste
1 Ounce sliced almonds,
-toasted, for garnish

Preheat the oven to 350F. Bake the fish in a buttered baking pan for
15 minutes. Let cool. Cut into medallions and set aside. Reserve
the baking juice. Heat the oil in a large skillet, add the garlic and
peppers and saute over low heat for 20 minutes, stirring
occasionally. Grind whole almonds finely in a food processor and add
to the skillet with the saffron, wine, stock, reserved fish juices,
salt and pepper; cook over medium heat for 5 minutes. Transfer to a
blender or food processor and puree. Return the sauce to the skillet,
add the fish medallions, and heat through. Serve immediately, with
sliced almonds sprinkled on top. Serves 6. PER SERVING: 370 calories,
34 g protein, 8 g carbohydrate, 23 g fat (3 g saturated), 103 mg
cholesterol, 288 mg sodium, 3 g fiber. From "The Catalan Country
Kitchen,"by Marimar Torres (Aris/Addison Wesley, 1992). Posted by
Stephen Ceideberg; February 24 1993.