Recipe courtesy of Emeril Lagasse
Print
Yield:
6 servings

Ingredients

For Piperade Mixture: 
  • 2 large green bell peppers
  • 2 large red bell peppers
  • 1 large yellow onion
  • 2 tablespoons or so olive oil
  • 2 or 3 cloves garlic, pureed
  • 1 teaspoon mixed herbs
  • Salt and freshly ground pepper
The fish and Other Ingredients:
  • 3 1/2 pounds trimmed monkfish fillets
  • Flour
  • 2 tablespoons olive oil
  • About 1 cup each dry white wine or French Vermouth, and fish or chicken broth
  • Fresh tomato fondue (see recipe

Directions

Wash, halve, stem and seed the peppers, and cut into very fine long thin slices. Peel the onion, halve through the root, and cut into thin lengthwise slices. Film a large frying pan with the oil, add heat for 4 to 5 minutes while you add the garlic, herbs and seasonings. Vegetables should be partially cooked; they will finish with the fish. May be done in advance to this point; let cool uncovered, then transfer to a bowl, cover and refrigerate. Cut the fish into serving chunks. Just before you are to saute it, season all sides with a sprinkling of salt and pepper, dredge lightly in flour, and shake off excess. Into a second frying pan (or in the same one, if you have done the vegetables ahead), pour in enough oil to film it and set over moderately high heat. When very hot but not smoking, add the fish in one layer. Saute for 2 minutes, then turn and saute for 2 minutes on the other side-not to brown, merely to stiffen slightly. Spread the cooked vegetables over the fish. Pour in the wine and broth-enough to come halfway up the fish. Cover and simmer about 10 minutes. Fish is done when it has turned from springy to gently soft-it needs a little more cooking than other fish, but must not overcook and fall apart. Arrange fish and vegetables on a hot platter and cover. Rapidly boil down the juices in frying pan until almost syrupy, then spoon them over the fish, and serve, surrounded by the optional tomato fondue.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Hotpot

Recipe courtesy of Ching-He Huang

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Piperade

Recipe courtesy of Sarah Sharratt

Tomato Vegetable Casserole

Recipe courtesy of Giada De Laurentiis

Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette

Recipe courtesy of Alex Garcia

Grilled Sardines Over Portuguese Stew

Recipe courtesy of Emeril Lagasse

Pompano with Red Onion and Tomato

Recipe courtesy of E.M. Reidt

Tied Fish

Recipe courtesy of Laura Calder

Georgiana's Fish Soup

Recipe courtesy of Luke Nguyen

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Cooks vs. Cons

8pm | 7c

Cooks vs. Cons

11pm | 10c

Cooks vs. Cons

12am | 11c

So Much Pretty Food Here