| Cuisine: Italian | Type: Main Course | Serves: 2 |
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Source:
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Mario Batali |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 pound Monkfish fillet, cut into 8 1/2-inch thick slices 1/4 cup extra-virgin olive oil 1/4 cup all-purpose flour Salt and freshly ground black pepper 4 scallions, white part only, sliced paper-thin 8 fresh sage leaves 1 cup dry red wine, preferably Chianti 8 jumbo olives, pitted and halved 1/2 cup basic tomato sauce (see related recipes) 2 tbs. cold unsalted butter 2 tbs. finely chopped Italian parsley |
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Instructions:
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1. With a meat mallet, gently pound each slice of monkfish between sheets of wax paper to flatten it to 1/4-inch thick. 2. In a 10- to 12-inch nonstick sauté pan, heat the olive oil over medium-high heat until almost smoking. Meanwhile, season the flour with salt and pepper and spread on a plate. Dredge the fish in the flour, add to the hot oil, and cook, turning once, until golden brown on both sides, about 5 or 6 minutes in all. Transfer the fish to a platter and place in a warm place. 3. Add the scallions and sage to the pan and stir until the scallions are softened and starting to brown, about 1 minutes. Add the wine, olives, and tomato sauce, stir well, and bring to a boil. 4. Place the fish in the sauce and add the cold butter, then lower the heat and simmer for 5 minutes; the sauce will thicken slightly to coat the fish. Add parsley and swirl to mix. 5. Transfer to a warmed platter, and serve. |
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Related recipes:
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2007-03-17