New York City Chefs Daily Recipe for 07/29/2002 : Monkfish with Thyme
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Monkfish with Thyme recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 07/29/2002 : Monkfish with Thyme
"Monkfish with Thyme"
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1 1/4 lb. Monkfish fillet, preferably in one piece
3 tablespoons extra virgin olive oil
1/2 cup small black olives, pitted
1 large or 2 small tomatoes, seeded and diced
1 sprig fresh thyme or 1 tsp. Dried thyme leaves
Salt and freshly ground black pepper
1 tbsp. Very finely chopped fresh parsley, to serve

Preheat the oven to 400 degrees.  Remove the grey membrane from the monkfish, if necessary.  Cut the fish into slices 1/2 inch thick.  Heat a non stick frying pan quite hot, without oil.  Sear the fish quickly on both sides. Remove to a side dish.  Spread 1 tablespoon of the olive oil in the bottom of a shallow baking dish.  Arrange the fish in one layer.  Distribute the olives and diced tomato on top of the fish.  Sprinkle the fish with thyme, salt and pepper, and the remaining oil.  Bake for 10 - 12 minutes.  To serve, divide the medallions between 4 warmed plates.  Spoon on the vegetables and any cooking juices. Sprinkle with the chopped parsley.
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