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Monkfish "Osso Buco" With Tomato Saffron Soy Sauce When buying fish for this recipe, make sure your fishmonger leaves the center vertebrae bone in the fish. The flavor is so rich and robust, you'll swear it contains cream. Be careful when using the saffron for seasoning. It has a very pungent flavor. You can always add more if you prefer that taste. Makes 4 servings. |
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Ingredients: 4 ripe plum tomatoes 1 cup plain soy milk Sea salt and freshly ground black pepper 1 pinch saffron threads 1 tablespoon soy margarine 1 head garlic 1 teaspoon minced fresh chives, or 1/2 teaspoon dried 1/2 teaspoon olive oil Four 8-ounce monkfish steaks, with center bone (vertebrae) | |
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Instructions: 1. Preheat the oven to 275°F. Cut the tomatoes in half lengthwise and season with salt and pepper. Cut the top off of the garlic head and drizzle olive oil over it. Place in a baking tray with the tomatoes and roast for 1 hour. When finished, increase the oven temperature to 350°F. 2. Fifteen minutes before the tomatoes finish roasting, season the monkfish steaks with salt and pepper. Spray a nonstick skillet with canola oil spray and set over medium heat. Add the monkfish and sear all 4 sides, about 2 minutes per side. Set aside to rest at room temperature while the tomatoes and garlic are in the oven. 3. Remove the garlic cloves from the head and chop the tomato halves into 4 pieces each. Cook the tomatoes and garlic in a nonstick skillet over medium heat, stirring, for 2 to 3 minutes. Add the soy milk and saffron and mix with a whisk, breaking up the tomatoes in the process. Whisk in the margarine to finish the sauce and season with the chives and salt and pepper to taste. Set the sauce aside and keep warm. 4. Finish cooking the seared monkfish in the oven on a baking tray for 8 to 10 minutes. Serve the monkfish with the sauce on top. |
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