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Title: Monkfish With Tomatoes - Lotte A La Provencale
Yield: 4

Ingredients

  1 3/4 lb monkfish tail; skinned and
           -filleted
      1    flour; for dusting
      4 tb olive oil
    1/2 c  dry white wine; or fish
           -stock
      3    ripe tomatoes; peeled,
           -seeded and, chopp
    1/2 ts dried thyme
     16    black nicoise olives; pitted
      2 tb capers; rinsed, drained
      1 tb fresh basil; chopped
      1    salt and fresh ground black
           -pepper
      1    pine nuts; to garnish

Instructions

Using a thin, sharp knife, remove any pinkish membrane from the monkfish
tail. Holding the knife at a 45 degree angle, cut the fillets diagonally
into 12 slices. (Picture has pieces that look to bee about 3x4.") Season
the slices with salt and pepper and dust lightly with flour shaking off
any excess. Hat a large heavy frying pan over high heat until very hot.
Add 3 tablespoons of the oil and swirl to coat. Add monkfish slices and
reduce heat to medium-high. Cook monkfish for 1-2 minutes on each side,
add i a little more oil if necessary until lightly browned and flesh is
opaque. Transfer fish to a warmed plate and keep warm while you make the
sauce. Add wine or fish stock to the pan and boil for 1-2 minutes,
stirring constantly. add tomatoes and thyme and cook for 2 minutes, then
stir in olives, capers and basil and cook for 1 minute more to heat
through. Arrange three pieces of fish on each of four warmed plates.
Spoon over sauce and garnish with pine nuts.

Per serving: 320 Calories (kcal); 33g Total Fat; (99% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 702mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2
Fat; 0 Other Carbohydrates

Recipe by: The French Recipe Cookbook - Clememts & Wolf-Cohen

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