🐟 Monkfish with Tomato, Pepper & Basil Sauce
Tender monkfish cubes simmered in a vibrant Mediterranean-style sauce of garlic, onion, bell peppers, zucchini, mushrooms, and fresh tomatoes — finished with olives and basil, and served over nutty brown basmati rice.
Ingredients
- •3 tablespoons olive oil
- •2 cloves garlic, minced
- •1 Bermuda or red onion, halved and sliced
- •1 red bell pepper, seeded and sliced
- •1 yellow bell pepper, seeded and sliced
- •½ cup sliced mushrooms
- •2 small zucchini, sliced
- •1 cup fresh tomatoes, seeded and chopped
- •4 tablespoons torn fresh basil leaves
- •1 bay leaf
- •4 pounds monkfish fillets, skinned, boned, and cubed
- •½ teaspoon salt
- •½ teaspoon freshly ground black pepper
- •8–12 pitted black olives
- •3 cups cooked brown basmati rice
Instructions
- 1
Sauté aromatics: Heat olive oil in a large heavy-bottomed saucepan over medium heat. Add garlic and onion, and cook until softened.
- 2
Add vegetables: Stir in bell peppers, mushrooms, and zucchini. Cook for 5 minutes, stirring constantly.
- 3
Build the sauce: Add tomatoes, 3 tablespoons of basil, and the bay leaf. Cover, reduce heat, and simmer gently for 10 minutes. Uncover, raise heat slightly, and allow the sauce to reduce. Discard bay leaf.
- 4
Cook the fish: Add monkfish cubes, salt, and pepper. Simmer for 5 minutes, or until the fish is just cooked through.
- 5
Finish and serve: Garnish with black olives and remaining basil. Serve hot over brown basmati rice.
Yield: Serves 4