The tonnarelli with monkfish is a first course with a delicate but very tasty flavor. Monkfish is a very versatile fish, excellent baked, pan-fried, deep-fried, and for a fish sauce.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs tonnarelli
- 1 monkfish (about 1.8 lbs)
- 1 clove garlic
- 10 cherry tomatoes
- 2/3 cup dry white wine
- 6 tbsps extra virgin olive oil
- salt
- basil
Tools
- 1 Knife
- 1 Pan
- 1 Pot
Steps
Remove the side fins and then the skin or ask your fishmonger to do this for you. Cut with a sharp knife along the sides of the central bone and remove the bone to get two fillets. Cut into chunks of about 3/4 inch on each side and set aside.
Peel the garlic and put it in a pan with the oil. Heat and as soon as the garlic is slightly golden, add the monkfish. Sauté over medium heat for 5 minutes, then deglaze with white wine.
Once the alcohol has evaporated, remove the monkfish and add the cherry tomatoes previously washed and halved. Cook over moderate heat for 10 minutes. After this time, add the monkfish back, season with salt, and let it flavor for 2 minutes.
Meanwhile, cook the pasta in plenty of salted water.
Drain the pasta al dente directly into the pan, add a ladle of cooking water, and toss until the liquid dries. Add the fresh basil and serve immediately.
