Braised Monkfish with Almonds

Braised Monkfish with Almonds

Serves 2-4

INGREDIENTS:

• 1lb Monkfish, cut into 2” medallions
• 1 cup Spanish Chorizo, cut into ¼” pieces
• ½ cup Yellow Onion, chopped
• ½ cup Roasted Piquillo Peppers, chopped
• 1 Serrano Pepper (or Jalapeno), seeded and minced (optional)
• 2 Cloves Garlic, minced
• 1 cup Spanish Olives, rough chopped
• 1 cup Crushed San Marzano Tomatoes
• 1 Cup Seafood Stock (or chicken stock)
• 1 Tbsp Sherry or Sherry Vinegar
• 1 cup Marcona Almonds, rough chopped
• Cilantro or Parsley, rough chopped
• 2 Tbsp Spanish Olive Oil or Vegetable Oil
• Salt & Pepper

DIRECTIONS:

1. Preheat a large skillet over medium high heat and add oil. Sear Monkfish pieces for 3-4 minutes or until golden brown. Flip and cook an additional 1-2 minutes and then remove from the pan and reserve
2. Add the chorizo to the pan and cook until the edges start to turn brown. Add in the onions, piquillo peppers, serrano, and garlic. Cook until onions begin to soften and become translucent and then add the olives. Cook for an additional minute
3. Add sherry or sherry vinegar to the pan and cook until fully reduced
4. Add the crushed tomatoes and seafood stock to the skillet and simmer for 5-10 minutes
5. Gently place the fish back in the pan and simmer together with the sauce for an additional 10-15 minutes or until the fish is cooked through and tender and the sauce has reduced
6. Serve the fish and garnish with he chopped almonds and cilantro or parsley