Monkfish Provencal over Israeli Couscous

Some say that Monkfish is the poor man’s lobster…..well it does have a similar texture to lobster but I don’t think it tastes much like it. Monkfish is it’s own delicious fish and definitely worth a try.

Monkfish Provencal over Israeli Couscous

Serves 5

Ingredients

2 lbs. monkfish fillets
2 tbsp. extra virgin olive oil, divided

1/4 cup white wine vinegar

1 (14 oz.) can diced tomatoes

4 large cloves garlic, chopped

½ cup kalamata olives, roughly chopped

2 tbsp capers, drained

1 tsp. dried thyme

salt and pepper, to taste

Cooking spray

Directions

Preheat oven to 375 degrees.

Sprinkle fish with salt and pepper. In a large non stick pan, heat 1 tbsp. oil over medium high heat. Place fish in skillet and saute for 2 to 3 minutes until lightly browned.

Lay fish in a baking dish coated with cooking spray and bake for 10-12 minutes, until fish flakes with a fork. While the fish is cooking, add the vinegar to a small saucepan over high heat and bring to a boil and reduce for 2 minutes. Add in the garlic, tomatoes with their juices and the remaining 1 tbsp. of olive oil. Turn heat down to low and simmer for about 5 minutes. Add in the olives, herbs and capers and cook for an additional couple of minutes, stirring occasionally.

Cook couscous according to package instructions and spoon onto a serving plate. Place fish on top and spoon sauce over fish and couscous.

Enjoy!