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Braised Monkfish

Cool.Cook's picture
Ingredients
  Olive oil 2 Teaspoon
  Garlic head 2 , cloves separated and peeled
  Sliced prosciutto 2 Ounce, trimmed of fat and roughly chopped
  Mahi mahi fillet/Monkfish 2 1⁄2 Pound
  Dry white wine 1 Cup (16 tbs)
  Canned whole tomatoes 28 Ounce, drained (1 Can)
  Dried thyme/2 teaspoon chopped fresh thyme 1 Teaspoon
  Ground black pepper To Taste
Directions

Preheat oven to 425 degrees F.
In a large nonstick skillet, heat oil over medium heat.
Add garlic cloves and cook, stirring, for about 5 minutes, or until the garlic is golden.
Add prosciutto and cook for 1 minute longer.
Move the garlic and prosciutto to the side of the pan.
Add fish to the pan and cook for 3 minutes per side, or until browned.
Transfer the fish into a shallow 3-qt. baking dish.
Pour wine into the skillet and bring to a boil, stirring to scrape up any brown bits.
Add tomatoes and thyme.
Simmer the sauce, stirring to break up the tomatoes, for about 5 minutes.
Season with a generous grinding of pepper; pour sauce over the fish.
Cover with a tent of aluminum foil and bake for 20 to 30 minutes, or until the fish is opaque in the center.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Healthy

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