This recipe is from the Williams Sonoma "Fish" cookbook. I have
made it several times and it is really delicious and very spicy.
I have a lot of WS cookbooks and I really love them because each
recipe comes with a full page color picture of what the dish is
supposed to look like when finished. It also gives you some
suggestions on what to serve it with.
Sauteed Fish with Garlic, Rosemary, and Chili Pepper
1 1/2 lb monkfish (anglerfish) fillets, or swordfish or tuna fillets, 1 inch thick slices
1/4 cup olive oil
1 tbsp. red pepper flakes
2 tbsp. chopped fresh rosemary
1 tbsp. finely minced garlic
1 cup dry white wine
salt and freshly ground pepper
Sprinkle fish with salt and pepper. In a large saute pan over
medium high heat, warm the olive oil. Working in batches, add
the fish and saute on both sides, turning once, until golden
brown and almost cooked through, about 3 minutes on each side (if
using tuna fillets, they may be cooked less, to your taste).
Transfer fish to a warmed platter.
Reduce the heat to medium and stir in the red pepper flakes,
rosemary, garlic, and wine. Simmer, uncovered, until wine is
reduced by half and becomes somewhat syrupy, about five minutes.
Return fish to pan, about 1-2 minutes to coat with sauce. Then
serve at once.
Serves 4
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I serve this dish with orechiette (ear shaped pasta) with a
little butter and fresh rosemary. I also serve it with steamed
broccoli with a little bit of lemon juice. The book recommends
pasta or broccoli or sauteed greens like Swiss Chard (I remember
someone was looking for recipes for swiss chard a while back!!)
For those that don't like terribly spicy dishes, cut back on the
red pepper flakes and add a little more garlic.
