- 1 pound fresh monkfish, skin removed and cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic, medium slice
- 4 red jalapenos, seeded and chopped
- 8 fresh, overripe plum tomatoes, roughly chopped
- 1/2 cup dry white wine
- 1/2 cup freshly chopped mint leaves, plus extra, roughly chopped for garnish
- 1 pound spaghetti or spaghettini
- 1/2 cup fennel leaves, roughly chopped
Season the monkfish with salt.
Bring 6 quarts of water to a rolling boil and add 2 teaspoons salt.
In a 12 to 14-inch saute pan, heat the olive oil, garlic, jalapenos, monkfish, salt and pepper and cook until softened, but not browned, about 5 to 6 minutes. Add tomatoes, white wine, and monkfish and simmer 5 to 6 minutes more, until the monkfish is just cooked. Add the mint leaves and stir through. Remove the pan from the heat.
Cook the pasta according to the package directions until just al dente and drain. Pour the hot pasta into the pan with the monkfish and stir gently to mix. Pour the pasta into a warm serving dish, sprinkle with the fennel leaves and mint. Serve immediately.