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Braised Monkfish with pistachio gremolata Recipe

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This recipe for Braised Monkfish with pistachio gremolata, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
"Restaurant Favorites at Home" (Gianni V.)
Added: Tuesday, April 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
PISTACHIO GREMOLATA
1/2 cup shelled pistachios, chopped coarse
1/4 cup parsley, chopped
3 garlic cloves, minced
1 tsp. grated lemon zest

BRAISED MONKFISH (or halibut)
2 T. olive oil
1 small onion, sliced thin
1 small carrot, sliced thin
1 celery rib, sliced thin
1 cup white wine
1 cup bottled clam juice (Doxsee is best)
1 T. Pernod or Sambuca
1 tsp. grated orange zest
1 tsp. tarragon, chopped
1 tsp. thyme leaves, chopped
1 1/2 lb. monkfish fillets, trimmed of membrane and cut into six
pieces (halibut also works well)
Pepper
1 lb. mussels, scrubbed and debearded
1 pt. cherry tomatoes, halved

Directions:
Directions:
GREMOLATA
Combine the pistachios, parsley, garlic and lemon zest in a
small bowl and set aside.

MONKFISH
Adjust an oven rack to the middle position and preheat to 275
degrees.

Heat the oil in a large ovenproof skillet over medium-high heat
until shimmering.

Add the onion, carrot, celery and salt and cook, stirring
frequently, until softened and beginning to brown, 5-6 minutes.

Add the wine and simmer until reduced by half, about 3
minutes.

Add the clam juice, Pernod, orange zest, tarragon and thyme
and bring to a boil.

Remove from the heat.

Season the fish with salt and pepper and arrange it in a single
layer in the skillet.

Cover, put in the oven and bake for 15 minutes.

Using tongs or a spatula, turn each fillet over. Bake, still
covered, for 12-15 minutes until the fish is cooked through.

Transfer the fish to a plate and cover with aluminum foil to keep
warm.

Set the skillet over medium-high heat, add mussels and
tomatoes, cover and cook until all the mussels have opened, 3
-4 minutes. (Discard any mussels that haven't opened.

Check seasoning for salt and pepper.

Divide the fillets among 6 warmed shallow bowls and ladle the
mussels, tomatoes and broth on top.

Sprinkle the gremolata over the top and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is from Rialto restaurant in Cambridge, MA.

 

 

 

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