Preparation:
Slice fish into 1 1/2-inch-thick medallions and dredge in flour and season with salt and pepper. In a 10- to 12-inch sauté pan, heat oil until smoking. Place monkfish medallions into sauté pan, 4 to 5 at a time, and cook until golden brown on both sides. Remove each batch and keep warm on a plate.
When finished, place onions and currants into same pan and cook until softened and golden brown, about 6 to 7 minutes. Add sherry, wine and almonds and bring to a boil. Add fish and simmer until cooked through, about 10 to 12 minutes. Sprinkle with parsley and serve immediately.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B02) |
