In this flavorful monkfish pasta dish, the meat holds up well to the zingy, spicy sauce; for less heat, just omit the red-pepper flakes.
Monkfish Fra Diavolo with Spaghetti
Rated 4.7 stars by 3 users
Servings
6-8
Cook Time
45 minutes
In this flavorful monkfish pasta dish, the meat holds up well to the zingy, spicy sauce; for less heat, just omit the red-pepper flakes.
KnowSeafood
Ingredients
1/2 cup flour
2 teaspoons kosher or sea salt
1/4 teaspoon freshly ground black pepper
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1-1/2 pounds monkfish tail, cut into 1-1/2-inch cubes
3 tablespoons olive oil
1/2 cup port wine
3 tablespoons olive oil
4 large garlic cloves, minced
3 large shallots, minced
28 ounces (1 large can) chopped or diced tomatoes
2 tablespoons tomato paste
2 tablespoons chopped fresh basil leaves
1 tablespoon fresh parsley leaves
1-1/2 teaspoons kosher or sea salt, plus extra for pasta water
1/2 teaspoon dried oregano
1/4-1/2 teaspoon crushed red-pepper flakes (optional)
3/4 pound spaghetti
Garnish: fresh basil leaves
For the fish:
For the sauce & pasta:
Directions
Put flour, salt, and pepper into a medium-size bowl. Toss fish cubes in flour mixture. Set aside.
Preheat a large (at least 14-inch) skillet over medium heat 3 minutes (this will help keep the fish from sticking to the pan). Add 3 tablespoons oil and heat 30 seconds; then add monkfish in a single layer, with space in between pieces. Cook fish, without moving, until crisp and golden brown on just one side, 3 to 5 minutes. Turn off heat and carefully add port to pan. Use tongs or a slotted spatula to transfer monkfish to a plate.
Add 3 tablespoons oil to pan and set over medium heat. Add garlic and shallots. Cook until lightly golden, 3 to 5 minutes. Add chopped tomatoes, tomato paste, basil, parsley, salt, oregano, and pepper flakes (if you like) and stir. Simmer 10 minutes.
Meanwhile, bring a large pot of salted water to a boil and add spaghetti. Cook according to instructions.
Gently place monkfish pieces, browned side down, into sauce and cook without stirring until fish is opaque and cooked through, 5 to 7 minutes. When spaghetti is cooked, use tongs to transfer it to the pan holding the sauce, along with 1/2 cup of the pasta cooking water. Toss to coat. Garnish with fresh basil leaves.
Recipe Note
Recipe via New England Today
