MonkFish in a Tomato-Garlic Sauce

Inspired by Jack of Yummy Mummy and adapted from Food & Wine

Ingredients:

  • ¼ cup plus 2 T olive oil

  • About 20 garlic scapes, sliced thinly

  • 1 Tablespoon sweet paprika

  • 1 cup canned, crushed tomatoes

  • 2 cups water

  • Salt and freshly ground pepper

  • Four 6 oz. cleaned monkfish fillets, about 2 inches thick

Directions:

Preheat oven to 400 degrees.

In a skillet, warm the olive oil and then add the garlic scapes.

Cook slowly over low heat, stirring and/or shaking the pan constantly.

Cook until the garlic is fragrant and soft - about 10 -15 minutes.

Stir in the paprika and cook for one minute.

Add in the crushed tomatoes and bring the heat up and cook for one minute.

Add in the water and let it simmer until the sauce is reduced to about 1 ½ cups - about 10 minutes.

Season with salt and pepper and set aside.

In another skillet, heat 3 Tablespoons olive oil.  Season the fish with salt and pepper.   Cook over high heat until browned on the bottom, 2 minutes.  Turn the fish over and transfer the skillet to the oven.  Roast the fish for about 15 minutes.

To serve: divide the sauce and put it on each plate and place a piece on top of the sauce.  Garnish with fresh herbs or some garlic scapes set aside from earlier in the cooking.

Sarah Moser