Spaghetti with Seafood Marinara

Serves 4 to 6

This seafood pasta recipe is an easy, healthy, and tasty Italian-inspired main dish. I created it for monkfish, a sweet-flavored white fish, sometimes compared to lobster, with a very firm texture. Unfortunately, monkfish is currently on the list of fish to avoid because the methods used to catch it endangers other sea creatures. Hopefully, that will change one day. But this recipe is delicious with any thick, firm-fleshed white fish, such as halibut or catfish. If you feel like splurging, lobster would be wonderful. As with most sauces, I cook with dried herbs, but add fresh at the end for a bright flavor. If you do not have them on hand, they can be omitted and the sauce will still be very good.

Ingredients

• 1-1/2 pounds skinless thick white-fleshed fish fillets, cut into large chunks (see comments above)
• Salt and pepper to taste
• 3 tablespoons olive oil
• 1/2 cup finely chopped green bell peppers
• 5 large cloves garlic, minced
• 1/2 cup dry red wine
• 3 cans (14.5-ounces each) whole tomatoes, crushed with fingers, with juices
• 2 tablespoons dried parsley leaves
• 1-1/2 tablespoons dried basil leaves
• 2 teaspoons dried marjoram leaves
• 1 pound spaghetti or similar pasta
• 2 tablespoons each chopped fresh parsley and basil
• Freshly grated Parmesan cheese (optional garnish)

Season the fish with salt and pepper. Heat a large sauté pan or skillet over medium-high heat. Add the oil, then the fish, and sauté until lightly browned and almost done, about 3 minutes. Remove from pan and set aside. Add the peppers and garlic to the pan and sauté about one minute. Add the wine and stir to scrape up any bits in the bottom of the pan. Add the tomatoes, dried herbs, salt and pepper. Reduce heat to medium and cook until tomatoes are broken down, about 20 minutes. Add the fish and cook until hot, about 5 minutes.

Meanwhile, cook the pasta according to package instructions for al dente. Drain and add to the sauce. Toss with the sauce for one minute. Serve immediately, passing cheese separately.