30 minutes
A delightful Andalusian-inspired dish featuring seared monkfish fillets topped with a rich saffron-almond sauce.
Large Onion, chopped
each
tablespoons
Garlic Clove, chopped
each
Monkfish Fillet
0 oz
cups
cups
Saffron Threads
pinches
to taste
cups
1. Cook Onion
Begin by heating the olive oil in a large skillet or casserole over medium heat. Add the chopped onion and cook, stirring often, until it just begins to color.
2. Add Garlic
Once the onion is ready, stir in the chopped garlic and cook until it becomes aromatic.
3. Brown Fish
Add the fish fillets to the skillet. Cook them until they are lightly browned on both sides, turning them carefully to ensure even cooking.
4. Add Sherry and Saffron
Pour in the dry sherry or white wine, followed by the water, saffron, and a pinch of salt. Allow this mixture to cook uncovered over low heat for about 5 minutes.
5. Add Ground Almonds
Finally, stir in the ground almonds and continue cooking for another 5 minutes. The fish should turn opaque, and the sauce should thicken to a lovely consistency.
Use sustainably sourced, fresh white fish with firm flesh and a clean smell. High-grade saffron is crucial for the best color and flavor.
Toast the almonds and bloom the saffron to enhance their flavors; balance the seasoning of the sauce carefully.
Use a heavy-bottomed skillet and ensure it's hot enough for the fish to sizzle on contact, promoting a golden crust.
Avoid overcooking by aiming for an internal temperature of 135-140°F (57-60°C) for white fish, accounting for carryover cooking.
Pat the fish dry thoroughly and let it come to room temperature before searing to ensure even cooking and proper browning.
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