Monkfish with Olive Sauce and Tomato Compote
- 2 (14-ounce) smoked monkfish fillets
- Salt and freshly ground pepper
- Tomato Compote, recipe follows
- Black Olive Sauce, recipe follows
- 1 bay leaf, for garnish
- Olive oil, for drizzling
- Season the smoked monkfish with salt and freshly ground pepper.
- To plate, first place 1 cup of Tomato Compote in the center, then add the 2 smoked monkfish fillets, and pour the Black Olive Sauce around the plate.
- Garnish with a bay leaf and drizzled with olive oil, if desired.
- Tomato Compote:
- 1/2 cup olive oil
- 1 onion, finely chopped
- 3 scallions, finely chopped
- 1 pint cherry or grape tomatoes
- 3 cloves garlic
- 1 bunch fresh thyme leaves
- Sugar, to taste
- Heat the olive oil in a medium saucepan over medium heat.
- Add the onion and scallions and sweat for several minutes until the onion is translucent, stirring occasionally so the scallions don't burn.
- Meanwhile, blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin.
- Drain the tomatoes, and peel their skins.
- Then chop with the garlic and thyme, until garlic and thyme are minced.
- Add the chopped tomatoes, garlic, and thyme to the saucepan.
- Stir to combine, adjust heat to a simmer, and let reduce until thick.
- Add a pinch of sugar, to taste.
- Black Olive Sauce:
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 small shallot bulbs, finely chopped
- 1/2 pound black olives, finely chopped
- 4 to 5 stems fresh thyme with flowers
- 1 cup virgin olive oil
- 1/2 cup sherry wine
- Salt
- In a medium bowl, combine the chopped onion, garlic, shallot, and black olives.
- Over the bowl, rub the flowers of the thyme together with your hands to sprinkle the thyme dust into the bowl.
- Add the olive oil and sherry wine, and stir to combine.
- Transfer mixture to a small saucepan, and cook over medium heat until sauce has developed a smooth consistency.
- Add a pinch of salt, to taste.
monkfish, salt, tomato, black olive sauce, bay leaf, olive oil
Taken from www.foodnetwork.com/recipes/monkfish-with-olive-sauce-and-tomato-compote-recipe.html (may not work)