How To Make Spanish Braised Monkfish
This braised monkfish is simmered in a thick nutty and lightly tangy sherry sauce to yield extra tender and flaky fish! Whip up a serving in under an hour.
Serves:
Ingredients
- 2tbspolive oil
- 1onion
- 2red bell peppers
- 1½tspsalt
- 3garlic cloves
- 1cupdry sherry
- 1cupclam juice,bottled
- ¼cupalmonds,blanched, slivered
- ½tspfresh ground black pepper
- 2lbsmonkfish
- 2tbspfresh parsley,chopped
Instructions
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In a large deep frying pan, heat the oil over moderate heat. Add the onion, bell peppers, and salt and cook, stirring occasionally, for about 5 minutes, until the onion is soft.
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Stir in the garlic and sherry, then simmer for 1 minute. Add the clam juice and bring to a simmer.
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Reduce the heat and simmer, covered, for 10 minutes.
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Transfer the contents of the frying pan to a blender or food processor and puree. Add the almonds and the black pepper. Pulse until the nuts are chopped very fine.
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Return the sauce to the pan. Bring the sauce just to a simmer and add the fish to the pan. Simmer, covered, for 10 to 12 minutes, until just done.
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Slice the fish on the diagonal and serve with the parsley sprinkled over the top. Enjoy!
Nutrition
- Calories: 374.07kcal
- Fat: 14.91g
- Saturated Fat: 2.08g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.30g
- Polyunsaturated Fat: 3.25g
- Carbohydrates: 12.53g
- Fiber: 3.10g
- Sugar: 4.53g
- Protein: 39.74g
- Cholesterol: 56.70mg
- Sodium: 976.69mg
- Calcium: 64.31mg
- Potassium: 1192.10mg
- Iron: 4.39mg
- Vitamin A: 128.73µg
- Vitamin C: 83.79mg
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