Recipe - Monkfish With Almond Sauce

1 cup Almonds, cut or sliced up
1 teaspoon Coleman's mustard
One half teaspoon Cayenne
1 tablespoon Grated grana
4 tablespoon Extra virgin olive oil
Juice and zest of 1 lemon
Plus juice of 1 lemon
4 tablespoon Extra virgin olive oil
1 pound Cleaned monkfish, cut into
medallions 1inch thick
Seasoned flour
1 cup Dry white wine
2 tablespoon Butter
1 bn Italian parsley, finely
chopped

In a blender, pulverize almonds. Pour into a mixing bowl and add mustard,
cayenne and cheese and mix well. Add olive oil and juice of 1 lemon. Sauce
should be texture of pesto. Set aside.

In a 12inch nonstick saute pan, heat oil until just smoking over medium
heat. Dredge monkfish in seasoned flour and place in pan. Saute until
golden brown on one side and then turn. Add wine, remaining lemon juice and
butter and cook until wine is nearly evaporated and fish is cooked through.
Add parsley to pan and swirl through. Place on plate. Cover with almond
sauce and remaining pan sauce and serve.

Yield: 4 servings

Recipe by: Molto Mario MB1D15 Posted to MCRecipe Digest V1 #605 by Sue
suechef@sover.net on May 11, 1997