olive oil (for greasing pan)
8 large roasted whole red peppers (from a jar or deli)
4 monkfish tails (about 1 pound)
salt to taste
juice of half a lemon
1 garlic clove, slivered
2-3 sprigs fresh thyme or 3/4 teaspoon dried thyme
1/4 cup white wine or broth
1-2 tablespoons heavy cream (optional)
8 large roasted whole red peppers (from a jar or deli)
4 monkfish tails (about 1 pound)
salt to taste
juice of half a lemon
1 garlic clove, slivered
2-3 sprigs fresh thyme or 3/4 teaspoon dried thyme
1/4 cup white wine or broth
1-2 tablespoons heavy cream (optional)
method
1. Spread the peppers out and cut the monkfish tails in half to fit them. (If the tails are wider than the peppers, simply trim a bit off the edges to make them fit.)
2. Sprinkle the monkfish lightly with salt and lemon juice, then make a small incision into which you insert a sliver of garlic.
3. Slide each piece of monkfish into a pepper.
4. Grease a shallow pan or baking dish with olive oil.
5. Place any remaining garlic slivers in the dish. Place the peppers on top, then break up the thyme sprigs and tuck a piece under each pepper. (If using dried thyme, sprinkle it over the top of the peppers.)
6. Pour the wine in the pan. Cover the pan with a lid or foil and simmer for 12 minutes.
7. Remove the peppers to a serving dish or plates and keep warm.
8. Increase the heat and boil the juices for 2 minutes to reduce slightly.
9. Taste and season lightly with salt if necessary.
10. For a richer sauce, stir in 1 to 2 tablespoons of cream.
11. This dish is good with au gratin potatoes or cooked potato cubes sauteed with onions.
2. Sprinkle the monkfish lightly with salt and lemon juice, then make a small incision into which you insert a sliver of garlic.
3. Slide each piece of monkfish into a pepper.
4. Grease a shallow pan or baking dish with olive oil.
5. Place any remaining garlic slivers in the dish. Place the peppers on top, then break up the thyme sprigs and tuck a piece under each pepper. (If using dried thyme, sprinkle it over the top of the peppers.)
6. Pour the wine in the pan. Cover the pan with a lid or foil and simmer for 12 minutes.
7. Remove the peppers to a serving dish or plates and keep warm.
8. Increase the heat and boil the juices for 2 minutes to reduce slightly.
9. Taste and season lightly with salt if necessary.
10. For a richer sauce, stir in 1 to 2 tablespoons of cream.
11. This dish is good with au gratin potatoes or cooked potato cubes sauteed with onions.
serving amount
serves 4
rate this recipe
9.7
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