Butterfish with Almonds, Sweet Red Peppers and Saffron
Yield > 6
Servings
Keys : Seafood Fish Nuts Spices Spanish Spain European
Mediterranean
Ingredients :
2 lb Butterfish, in large whole
filets, skin and membranes
removed
2 tbl Olive oil
3 lrg Garlic cloves, minced
3 lrg Red bell peppers, cored,
seeded, cut into strips
lengthwise
3/4 cup Whole almonds, toasted
1/2 tsp Saffron threads
1/2 cup Dry white wine
1/2 cup Fish stock
1/2 tsp Salt
1/2 tsp White pepper, or to taste
1 oz sliced almonds, toasted, for
garnish
Method :
• Preheat the oven to 350F. Bake the fish in a buttered
baking pan for 15 minutes. Let cool. Cut into medallions and
set aside. Reserve the baking juice. Heat the oil in a large
skillet, add the garlic and peppers and saute over low heat for
20 minutes, stirring occasionally. Grind whole almonds finely in
a food processor and add to the skillet with the saffron, wine,
stock, reserved fish juices, salt and pepper; cook over medium
heat for 5 minutes. Transfer to a blender or food processor and
puree. Return the sauce to the skillet, add the fish medallions,
and heat through. Serve immediately, with sliced almonds
sprinkled on top.
• Serves 6.
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