Recipe - Monkfish With Hazelnuts Almonds And Garlic

4 pound Monkfish tail; bone in skin
and membrane removed
One fourth cup Blanched almonds
One fourth cup Hazelnuts
6 Cloves garlic
One fourth cup Fresh parsley; plus One fourth cup
One fourth cup Extra virgin olive oil; plus
6 tablespoons
1 cup Fresh tomatoes; chopped
One half cup Dry white wine

Cut monkfish into 7 to 8 (1inch) pieces with bone in and set aside.

In a blender, mix together almonds, hazelnuts, 6 cloves garlic, One fourth cup
parsley and One fourth cup oil and blend until smooth, about 1 minute. Heat 6
tablespoons oil in a 12inch saute pan until smoking. Season fish pieces and
place in pan. Cook until golden brown on one side and then turn. Add
tomatoes, wine and hazelnut mixture and stir together. Bring to boil and
then lower heat. Cook until monkfish is cooked through, about 8 to 10
minutes. Remove from heat, add remaining parsley and serve. Yield: 4
servings as main course

Recipe by: MEDITERRANEAN MARIO #ME1A33

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998