Recipe: Monkfish with Pine Nut Sauce

MONKFISH WITH PINE NUT SAUCE

FOR THE PINE NUT SAUCE:
2 tbsp. extra virgin olive oil
yellow onion, finely chopped
1/4 cup pine nuts dry toasted and ground
1/4 cup fresh bread crumbs
1 tbsp. garlic, finely minced
1 tsp. paprika
1 1/2 cups tomatoes, peeled, seeded, and chopped
1/2 tsp. fumet de poison (fish stock reconstituted with 1/2 cup warm water)
1/2 cup white wine
salt and pepper to taste
FOR THE FISH:
1 1/2 lb. monkfish fillet, cut into slices 1 inch thick
salt and pepper to taste
2 tbsp. olive oil
1 cup large frozen peas (parboiled and drained)
1/4 cup dry toasted pine nuts
1/4 cup flat-leaf parsley or mint finely chopped

TO MAKE THE PINE NUT SAUCE:
Warm the extra virgin olive oil over medium heat in a saute pan. Add the onion and saute until tender.

Add the ground pine nuts, bread crumbs, garlic, paprika and cook for about 3 minutes.

Add the tomatoes, fish stock, wine and cook until thickened. Season with salt and pepper to taste. Sprinkle the fish with salt and pepper.

TO PREPARE THE FISH:
In a large frying pan heat the olive oil over a medium heat. Add the fish and saut , turning once, for about 3 minutes on each side.

Pour the sauce over the fish, add the peas and simmer the fish in sauce for about 5 minutes or until the fish is opaque.

Transfer the fish to a platter or place on individual serving plates and finish with additional pine nuts, parsley or mint and serve.

Servings: 4