Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 To 6 small fillets 1/2 ts Ground coriander seeds
-monkfish tails * 1 pn Ground cloves
-(1 1/2 lb) 1/4 ts Ground cinnamon
-membranes removed 1/4 c Olive oil
1/4 c Parsley; minced 2 c Chopped ripe or canned
1/4 ts Cayenne or to taste -tomatoes, drained
1 tb Ground cumin seeds Salt and pepper to taste

* if desired substitute strips of blackfish grouper, or striped bass
cut from steaks or thick fillets

Preheat oven to 450øF. Rinse and dry monkfish. Mix together the
parsley, garlic, cayenne, cumin, coriander, cloves and cinnamon (in a
food processor if desired; add a little olive oil or white wine if
needed to process). Rub monkfish all over with this mixture.

Spread half the olive oil on the bottom of a roasting pan. Place the
monkfish in the pan, top with the tomatoes and the remaining olive
oil, and roast until the monkfish is tender, 20-30 minutes, turning
once or twice. Serve over rice or with bread, with the sauce spooned
over it.

Gourmet Magazine February 1995
Submitted By DIANE LAZARUS On 02-08-95

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