SPAGHETTI WITH MONKFISH MARINARA

SERVES 4

This recipe is easy, healthy, and a great way to enjoy monkfish. Although I use dried herbs to cook the sauce, I add some chopped fresh parsley and basil, when I have it on hand, for the last 5 minutes of cooking.

INGREDIENTS

1-1/2 pounds monkfish fillets, cut into large chunks (see note below)

Salt and pepper to taste

3 tablespoons olive oil

1/2 cup finely chopped green pepper

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

Freshly grated Parmesan cheese (optional garnish)

Season the monkfish 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, parsley, basil, thyme, salt and pepper. Reduce heat to medium and cook until tomatoes are broken down, about 20 minutes. Add the fish and cook until warm, 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.

Note: Monkfish usually has a thin membrane on the outside. It must be removed, but it comes off very easily.

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