Roasted Monkfish with Fennel-Saffron Compote


  • ¼ teaspoon crushed saffron threads
  • Fennel-Saffron Compote
  • 4 tablespoons olive oil
  • 3 pounds monkfish fillets, well trimmed
  • 2 ½ teaspoons minced garlic

Using small sharp knife, trim all membrane and gray portions from monkfish fillets. Combine oil, garlic and saffron in large bowl. Add fish and turn to coat. Cover and refrigerate, turning occasionally, at least 3 hours and up to 1 day. Preheat oven to 450°F. Arrange fish, with marinade still cli...

View full recipe at Epicurious


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