Braised Monkfish Nicoise

• 5 monkfish fillets (about 2 lbs.)
• 2 tablespoons pan searing flour
• 4 tablespoons pure olive oil
• 4 garlic cloves, finely sliced
• 1 small chopped onion
• 1 (14 ounce) can tomatoes with basil, diced
• 1 cup pitted black nicoise olive
• 1/2 cup reduced-sodium chicken broth
• 1 sprig fresh marjoram
• salt and pepper

1. Lightly dust monkfish with pan-searing flour.
2. Heat oil on MEDIUM in large braising pan. Brown monkfish lightly on all sides, 4-6 minute Remove monkfish; set aside. Discard all but 1 Tbsp oil.
3. Lower heat to MEDIUM-LOW; add garlic and onions. Cook 2-3 min, stirring frequently. Add tomatoes and olives; cook 2-3 minute Add broth and marjoram sprig and return monkfish to pan. Bring to simmer and cover; cook 20-25 min, until fish reaches internal temp of 140 degrees. Check by inserting thermometer into thickest part of fish.
4. Transfer fish to clean plate; continue to simmer sauce 5 min, until desired thickness. Season to taste with salt and pepper. Pour sauce over fish.

monkfish, flour, olive oil, garlic, onion, tomatoes, black nicoise olive, chicken broth, marjoram, salt

Taken from www.food.com/recipe/braised-monkfish-nicoise-291623 (may not work)