Ingredients Seafood Fish Monkfish Monkfish in Tomato-Garlic Sauce 5.0 (1,648) 14 Reviews Plus: More Seafood Recipes and Tips By Sergi Millet Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 25 mins Total Time: 40 mins Yield: 8 Ingredients 1/4 cup plus 3 tablespoons extra-virgin olive oil 2 heads of garlic plus 4 large cloves, peeled and very thinly sliced 1 tablespoon sweet paprika 1 cup canned crushed tomatoes 2 cups water Salt and freshly ground pepper Eight 6-ounce cleaned monkfish fillets, about 2 inches thick Directions Preheat the oven to 400°. In a large skillet, warm 1/4 cup of the olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 minutes. Remove about 1/4 cup of garlic slices to a plate and reserve. Add the paprika to the garlic in the skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce has reduced to 1 1/2 cups, about 10 minutes. Season with salt and pepper. In a very large skillet, heat the 3 tablespoons of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn the fish, transfer to the oven, and roast until just cooked through, 15 minutes. Transfer the fish to a large, warmed platter. Pour any juices from the skillet into the sauce and simmer for 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve right away. Suggested Pairing A creamy Sauvignon Blanc, such as one from the Penedès region of Spain, is great with the garlicky tomato sauce on this monkfish. Rate it Print