Tuesday, June 26, 2012
30 Minute Meal
Thursday is fish day at our house - that's when my fishmonger (that's him) comes to our local market. Home cooks tend to see fish as a major production - something best ordered in a restaurant - but if I were to write one of those "30-Minute Meal" cookbooks, there would probably be more fish recipes than anything else.
Here's a quickie one-pan dinner using the the emerging summer flavors of Provence. The tomatoes are just arriving, and peas, well - I can't get enough of Provencal peas. My herb garden is in grand form at the moment - so I added the flowering portion of my lemon verbena plant, a bit of lemon basil and some lemon thyme. I recently bought some dried Spanish Nora Peppers, very mild, a little smoky, like good paprika. I've been adding a pinch or two to my tomato bases. Gives it a subtle bass note.
Monkfish Fillets with Tomatoes and Fresh Peas
4 monkfish fillets
2 tablespoons olive oil
1 small red onion, diced
3 medium vine-ripened tomatoes, chopped
1/2 tsp sugar
1/3 cup white or rose wine
2 large pinches of dried Spanish Nora peppers or good paprika
1 tsp fresh lemon thyme (or the flowering portion of lemon verbana or lemon basil) -regular thyme + a bit of lemon zest would do
salt and pepper to taste
1 cup fresh peas
Heat olive oil in a good size frying pan. Saute onion until translucent, 4-5 minutes. Add chopped tomatoes and sugar, simmer 5 minutes. Add wine, simmer 3 minutes more. Add Nora pepper or paprika, stir to combine. Add fish fillets and thyme. Cover and simmer on medium-low for 10-15 mintues, turning the fillets once midway through. Cooking time will depend on the size of your fillets - start checking early. Be gentle - monkish, when properly cooked, has a nice firm texture like lobster, you don't want to boil it to mush.
When the monkfish looks nearly done, stir in the fresh peas and heat through - about 2 minutes. Serve with quinoa or crusty bread to soak up the sauce.
Posted by Elizabeth Bard at 8:43 AM