Monkfish with Almonds, Sweet Red Peppers and Saffron
Source: The Catalan Country Kitchen by Marimar Torres
Serves 6

2 pounds monkfish, in large whole filets, skin and membranes removed
2 Tablespoons olive oil
3 large garlic cloves, minced
3 large red bell peppers, cored, seeded, cut into strips lengthwise
3/4 cup whole almonds, toasted
1/2 teaspoon saffron threads
1/2 cup dry white wine
1/2 cup fish stock
1/2 teaspoon salt
1/2 teaspoon white pepper, or to taste
1 ounce sliced almonds, toasted, for garnish

Preheat the oven to 350F.

Bake the fish in a buttered baking pan for 15 minutes. Let cool. Cut into medallions and set aside. Reserve the baking juice.

Heat the oil in a large skillet, add the garlic and peppers and saute over low heat for 20 minutes, stirring occasionally.

Grind whole almonds finely in a food processor and add to the skillet with the saffron, wine, stock, reserved fish juices, salt and pepper; cook over medium heat for 5 minutes. Transfer to a blender or food processor and puree.

Return the sauce to the skillet, add the fish medallions, and heat through. Serve immediately, with sliced almonds sprinkled on top.

PER SERVING: 370 calories, 34 g protein, 8 g carbohydrate, 23 g fat (3 g saturated), 103 mg cholesterol, 288 mg sodium, 3 g fiber.