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Butterfish with Almonds, Sweet Red Peppers and Saffron |
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Serves : |
6 Persons |
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Ingredients |
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• 2 lb Butterfish, in large whole filets, skin and membranes removed • 2 tbl Olive oil • 3 lrg Garlic cloves, minced • 3 lrg Red bell peppers, cored, seeded, cut into strips lengthwise • 3/4 cup Whole almonds, toasted • 1/2 tsp Baby Brand Saffron threads • 1/2 cup Dry white wine • 1/2 cup Fish stock • 1/2 tsp Salt • 1/2 tsp White pepper, or to taste • 1 oz sliced almonds, toasted, for garnish
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Preparation |
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- Preheat the oven to 350F. Bake the fish in a buttered baking pan for 15 minutes.
- Let cool. Cut into medallions and set aside.
- Reserve the baking juice. Heat the oil in a large skillet, add the garlic and peppers and saute over low heat for 20 minutes, stirring occasionally.
- Grind whole almonds finely in a food processor and add to the skillet with the Baby Brand Saffron, wine, stock, reserved fish juices, salt and pepper; cook over medium heat for 5 minutes.
- Transfer to a blender or food processor and puree. Return the sauce to the skillet, add the fish medallions, and heat through.
- Serve immediately, with sliced almonds sprinkled on top.
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