Monkfish with Pine Nuts, Saffron and Tomatoes

I am always on the lookout for interesting fish recipes that are not very complicated. This one qualifies. The sauce contains pine nuts, which I love, and saffron, a spice that adds an elusive flavor. The recipe was published in Against the Grain by Diane Kochilas, who has written several wonderful books on Greek cuisine. Serve the fish with steamed rice tossed with sauteed zucchini or any other vegetable that appeals to you.

3 tbl. extra virgin olive oil

2/3 cup chopped onion

2 tbl. 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 tsp. saffron threads, crushed in a mortar

1 1/2 lbs. monkfish or other firm-fleshed delicately flavored fish fillets, cut into 2 inch strips

salt and pepper to taste

Heat 1 tbl. of olive oil in a medium skillet over medium heat. Add onion and garlic and saute 5 minutes, until soft. Add pine nuts and cook stirring for 2-3 more minutes. Add tomatoes and bring to simmer. Cook, stirring, for 6-7 minutes, until sauce begins to thicken. Add saffron and stir to combine. Remove pan from heat and set aside.

Heat remaining 2 tbl. olive oil in a separate large skillet over medium high heat. Season fish with salt and pepper to taste and saute for 1 minute on each side. Pour sauce into skillet, reduce heat and cook for another 8 minutes, until fish is flaky.

Serves 4

Notes: I used about 4 tbl. of pine nuts.

Many people avoid cooking monkfish because it looks strange in the fish store. Often it is covered with a thin gray membrane. Cut the membrane and peel it off. If you are squeamish about this, just select another type of fish.