Indulge in the flavors of succulent monkfish with Fabienne's Tomcaron Monkfish recipe. This American seafood dish features tender monkfish fillets, cooked to perfection in a fragrant tomato and saffron sauce. The dish is served over a bed of fluffy rice, allowing you to savor the delicious flavors with every bite. Prepare to impress your guests with this restaurant-quality dish that's easy to make at home.
Ingredients
- 2 monkfish fillets
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/2 teaspoon saffron threads
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked rice (for serving)
Directions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion, minced garlic, and diced red bell pepper to the skillet. Sauté until the vegetables are softened, about 5 minutes.
- Season the monkfish fillets with salt, pepper, and paprika.
- Push the vegetables to the side of the skillet and add the monkfish fillets. Cook for about 2-3 minutes on each side, or until golden brown.
- Remove the monkfish fillets from the skillet and set aside.
- In the same skillet, add the diced tomatoes, chicken broth, saffron threads, and additional salt and pepper to taste. Stir well to combine.
- Bring the sauce to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
- Return the monkfish fillets to the skillet and spoon the sauce over them. Cook for an additional 5 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve the Fabienne's Tomcaron Monkfish over a bed of cooked rice, garnished with freshly chopped parsley.
