Reprinted from The Blood Type Diet Website (www.dadamo.com)

Monkfish with Hazelnuts, Almonds and Garlic

Description:

This recipe comes from the archives, Volume 3, and it was posted by Colby.

Ingredients:
  • 1 (4-5 pound) monkfish tail, bone in, skin and membrane removed
  • 1/4 cup blanched almonds
  • 1/4 cup hazelnuts
  • 6 cloves garlic
  • 1/2 cup fresh parsley (divided into 2--1/4 cups)
  • 1/4 cup extra virgin olive oil plus 6 tablespoons
  • 1 cup chopped fresh tomatoes
  • 1/2 cup dry white wine
How to make it:
  1. Cut monkfish into 7 to 8 (1 inch) pieces with bone in.
  2. Set aside.
  3. In a blender, mix together almonds, hazelnuts, 6 cloves garlic, 1/4 cup parsley and 1/4 cup oil.
  4. Blend until smooth, about 1 minute.
  5. Heat 6 tablespoons oil in a 12 inch saute' pan.
  6. Season fish pieces and place in pan.
  7. Cook until golden brown on one side and then turn.
  8. Add tomatoes, wine and hazelnut mixture, and stir together.
  9. Bring to a boil and then lower heat.
  10. Cook until monkfish is cooked through, about 8 to 10 minutes.
  11. Remove from heat, add remaining parsley and serve.
  12. Yield: 4 servings as a main course