Ingredients
2tbspolive oil
1onion
2red bell peppers
1½tspsalt
3garlic cloves
1cupdry sherry
1cupclam juice,bottled
¼cupalmonds,blanched, slivered
½tspfresh ground black pepper
2lbsmonkfish
2tbspfresh parsley,chopped
Preparation
In a large deep frying pan, heat the oil over moderate heat. Add the onion, bell peppers, and salt and cook, stirring occasionally, for about 5 minutes, until the onion is soft.
Stir in the garlic and sherry, then simmer for 1 minute. Add the clam juice and bring to a simmer.
Reduce the heat and simmer, covered, for 10 minutes.
Transfer the contents of the frying pan to a blender or food processor and puree. Add the almonds and the black pepper. Pulse until the nuts are chopped very fine.
Return the sauce to the pan. Bring the sauce just to a simmer and add the fish to the pan. Simmer, covered, for 10 to 12 minutes, until just done.
Slice the fish on the diagonal and serve with the parsley sprinkled over the top. Enjoy!
