Sauteed Monkfish with Pine Nuts, Saffron, and Tomatoes

• 3 tablespoons extra virgin olive oil
• 2/3 cup chopped onion
• 1 garlic clove, chopped
• 2 tablespoons pine nuts
• 2 ripe tomatoes, peeled, seeded, and finely chopped, with their juices, or 1 cup canned chopped plum tomatoes, with their juices
• 1/4 teaspoon saffron threads, crushed in a mortar
• 1 1/2 pounds monkfish or other firm-fleshed delicately flavored fish fillets, cut into 2-inch strips
• Salt and freshly ground black pepper

1. Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat, add the onion and garlic, and saute for 5 minutes, until soft.
2. Add the pine nuts and cook, stirring, for 2 to 3 more minutes.
3. Add the tomatoes and bring to a simmer.
4. Cook, stirring, for 6 to 7 minutes, until the sauce begins to thicken.
5. Add the saffron and stir to combine.
6. Remove the pan from the heat and set aside.
7. Heat the remaining 2 tablespoons olive oil in a separate large nonstick skillet over medium-high heat.
8. Season the monkfish with salt and pepper to taste and saute for 1 minute on each side.
9. Pour the sauce into the skillet, reduce the heat, and cook for another 8 to 10 minutes, until the fish is flaky.
10. Remove from the heat and serve.

extra virgin olive oil, onion, garlic, nuts, tomatoes, saffron threads, monkfish, salt

Taken from www.cookstr.com/recipes/sauteacuteed-monkfish-with-pine-nuts-saffron-and-tomatoes (may not work)