Monkfish Alla Pizzaiola Recipes

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MONKFISH ALLA PIZZAIOLA



Monkfish Alla Pizzaiola image

A recipe from Chef Luciana Spuria of Le Virtu in Philadelphia. A native of Abruzzi, she knows her fish.

Provided by Chef Kate

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 hot pepper, green, sliced
1 garlic clove, whole
salt
white pepper
2 lbs monkfish steaks
1 tablespoon oregano, fresh, chopped (or 1 t dried)
1 cup cherry tomatoes, cut in half
1/4 cup capers
1 caper berries (optional)
1 tablespoon parsley, fresh, choppeed
16 clams
16 mussels
1/4 cup white wine (chardonnay is a good choice)

Steps:

  • Combine olive oil in frying pan with 2 slices fresh green hot pepper, and one clove garlic. When oil is medium hot, add fish.
  • Sprinkle each piece of fish with salt and white pepper and cook about two minutes (more if fish steaks are thick).
  • Flip the steaks, sprinkle with oregano.
  • Let the temperature in the pan return to medium hot. Add capers and cherry tomatoes (and caper berry if using). Add parsley.
  • Add shellfish and white wine. Cover and cook until shellfish open. Remove cover and let the liquid in the pan evaporate. (Do not reduce the flame).

Nutrition Facts : Calories 185.2, Fat 8.9, SaturatedFat 1.3, Cholesterol 37.6, Sodium 474.6, Carbohydrate 7.7, Fiber 1.1, Sugar 1.8, Protein 15.9

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