Photo: Spaghetti with Monkfish and Hot Peppers Recipe
Ingredients
- 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
Directions
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.
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By lawgirl_jd_12661584
Jamaica, 72
on February 15, 2010
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When is the fish added? Whoever edited this recipe has 2 different points where the fish is added, and it is not because it is done ini portions.
By nleeper_11252953
brighton, CO
on October 09, 2009
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I loved this dish but had to make one alteration... After I put the tomatoes in and let them simmer, the sauce looked very watery so I deced to add a tablespoon or two of tomato paste in. That helped thicken it up a little and gave it a great color and flavor. I would definantly make this again!
By ms.kwhite
Miramar, FL
on June 16, 2008
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This dish was terrific! It tasted even better the next day. My sister, who is somewhat of a picky eater, wolfed down a huge plate! Very easy and quick to prepare. I had to substitute grouper for the monkfish as my grocer was out and green jalapenos for the red ones. I will be making this dish again!!
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