Monkfish Saganaki
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
39
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 cup
ChardonnayDirections:
1
Cut stalks from fennel bulb and reserve 4 fronds for garnish, then discard stalks
2
Halve bulb lengthwise, core, and thinly slice crosswise
3
Sauté fennel, chile, and scallions in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until fennel begins to soften, 4 to 5 minutes
4
Add wine and bring to a boil
5
Season fish with salt and pepper and add to fennel mixture
6
Cook, covered, over high heat until fish is just cooked through, 5 to 6 minutes
7
Remove lid and sprinkle feta over fish and cooking liquid, then cook, swirling skillet frequently, just until cheese is melted and sauce is creamy, 1 to 2 minutes (do not let boil)
8
Serve fish immediately, with sauce spooned over it
9
Garnish with fennel fronds
10
Cut stalks from fennel bulb and reserve 4 fronds for garnish, then discard stalks
11
Halve bulb lengthwise, core, and thinly slice crosswise
12
Sauté fennel, chile, and scallions in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until fennel begins to soften, 4 to 5 minutes
13
Add wine and bring to a boil
14
Season fish with salt and pepper and add to fennel mixture
15
Cook, covered, over high heat until fish is just cooked through, 5 to 6 minutes
16
Remove lid and sprinkle feta over fish and cooking liquid, then cook, swirling skillet frequently, just until cheese is melted and sauce is creamy, 1 to 2 minutes (do not let boil)
17
Serve fish immediately, with sauce spooned over it
18
Garnish with fennel fronds