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Categories:
fresh monkfish salt extra-virgin olive oil garlic red jalapenos tomatoes white wine freshly chopped mint leaves Spaghettini fennel
Viewed: 32 - Published at: 9 years agoIngredients
- 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
Method
- 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 and some salt and pepper and cook until the garlic and jalapenos are softened, but not browned, about 5 to 6 minutes.
- Add the tomatoes and white wine 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 and sprinkle with the fennel leaves and mint.
- Serve immediately.
