Friday, February 26, 2010

Monkfish with Olives

Tonight we had Squardo Alla Matalotta, Monkfish with Olives from La Cucina. The recipe is from Sicily. My mom put monkfish in her sauce for Christmas Eve. I don't think I have used it in a recipe before. The dish had wonderful flavors. The recipe called for 2 lbs of fish but I used 1 lb for the two of us. The other ingredients I used the amounts the recipe had listed.

Ingredients
2 tbsp. extra-virgin olive oil
1/2 med onion, finely sliced
2 garlic cloves, minced (I did not mince the garlic, just cut it in half for easy removal)
12 green olives, pitted and chopped
1 tbsp. capers
2 tbsp. flat leaf parsley
A few basil leaves
1/2 cup tomato puree (I added more than a 1/2 cup)
2 lbs monkfish or halibut fillet, sliced

Method
Heat the olive oil in a pan and saute the onion and garlic.
Add the olive, capers, parsley, basil and tomato puree.
Stir, then add the fish and cook for 15 to 20 minutes depending on the thickness of the slices.

We had couscous and zucchini and yellow squash as side dishes and Chris picked up a nice bottle of Gouguenheim Valle Escondido Torrontes.

And speaking of Chris, he has some great pictures of the birds who have visited our yard posted on his blog, The Bird Station. I can't wait for the Hummingbirds to come back!

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