Recipe(tried): Baked Monkfish with Ali-oli Sauce

Baked Monkfish with Ali-oli Sauce
Serves 4

This beloved recipe can be considered food for the gods, a sublime dish that requires less effort than ingenuity and a decidely adventurous palate.

Penelope Casas, in her book "Delicioso, the Regional Cooking of Spain (1996)", mentions that LLIOLI is guaranteed to give a great taste to just about anything that it accompanies, but it is particularly nice with fish or chicken breasts. This recipe is extraordinary with monkfish but halibut is a great substiturtion.

2 lbs monkfish (or halibut or chicken breasts), cut in 4 portions
Salt and ground pepper

ALLIOLI;
8 cloves garlic
1/4 tsp salt
2 egg yolks or 1/4 cup egg substitute
1 tsp lemon juice
1 cup olive oil

Arrange the fish pieces in a shallow, lightly greased baking dish, preferably earthenware. Sprinkle with salt and pepper. Place the garlic and salt in a mortar and mash to a paste. Transfer to a processor, add the egg yolks and lemon juice, and beat a few seconds. With the motor running, drizzle in the oil until a mayonnaise is formed. Spoon some ALLIOLI over the fish (save the rest for other purposes), place in a 450 F oven, and bake 10 minutes to each inch of thickness.