Photo and Recipe by Tod Dimmick
Rich, buttery monkfish complements the other ingredients in this flavorful pasta. The liquid released by the tomatoes, and the fish, forms a delicious sauce.
Prep time: 20 minutes
Cook time: 20 minutes
1 pound shaped pasta, such as macaroni, rotelle, or rigatoni. I used whole wheat here.
3-4 tablespoons olive oil
3 garlic cloves, crushed
1/2 teaspoon crushed red pepper (optional)
2 pounds monkfish fillets, cut into 1/2 inch chunks
1 pound grape tomatoes, sliced in half lengthwise
1 packed cup fresh coarsely chopped spinach
Salt and pepper for seasoning
Parmesan cheese to garnish (optional)
Cook the pasta according to package directions.
While pasta is cooking, heat the oil in a large skillet or saute pan over medium-high heat and cook the garlic, crushed red pepper, and monkfish chunks for 1-2 minutes, stirring. Add the tomatoes and cook for another 2 minutes, or until the fish is cooked. Turn off the heat.
When the pasta is done, drain and mix the pasta and the spinach into the monkfish in the skillet, being sure to coat the pasta with the pan juices. Serve hot, seasoning to taste with salt, pepper, and Parmesan if using.
This pasta dish will pair well with a range of wines, from rich white wine (such as an oaked California Chardonnay) or a dry rosé, to even a light bodied red.
This recipe makes enough for company. It can be halved.
Variations: Try with fresh basil in place of (or in addition to) the spinach.