Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash

Name: Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash
Yield: 4 Servings
Ingredients: 20 cherry tomatoes, halved; 1/2 cup fresh basil leaves; 1 tablespoon extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon sugar; 1 cup bottled clam juice; 1/2 cup Riesling or other fruity white wine; 1/4 teaspoon (loosely packed) saffron threads; Pinch of dried crushed red pepper; 1 tablespoon butter; 4 7- to 8-ounce monkfish fillets or halibut fillets; 1 tablespoon extra-virgin olive oil; 2 teaspoons chopped fresh thyme; 1 teaspoon grated lemon peel; Celeriac Mash (click for recipe); Fresh basil sprigs (optional)

By Annabel Langbein

April 6, 2008

Recipe notes