Ingredients
4 tablespoons olive oil
4 teaspoons finely minced garlic
2 tablespoons tomato paste
1 cup white wine
1 pound monkfish
Salt and freshly ground pepper
1⁄4 cup basil chiffonade
Yield: 4 servings
Recipe
Sauté the oil and garlic in a large skillet over medium heat until the garlic is cooked, but not brown. Add the tomato paste and white wine and mix well. Add the monkfish and cook over medium to low heat for 10 minutes on each side. Season with salt and pepper to taste and sprinkle with basil. Serve immediately.