Spaghetti with Monkfish and Hot Peppers

Name: Spaghetti with Monkfish and Hot Peppers
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 118 milliliters fennel leaves, roughly chopped; 2 cloves garlic, medium slice; 118 milliliters freshly chopped mint leaves, plus extra, roughly chopped for garnish; 454 grams fresh monkfish, skinless and cut into 1/2-inch cubes; 6 Tbsps extra-virgin olive oil; 8 fresh, overripe plum tomatoes, roughly chopped; 4 red jalapenos, seeded and chopped; 4 servings Salt and freshly ground black pepper; 454 grams spaghetti or spaghettini

Spaghetti with Monkfish and Hot Peppers might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This dairy free and pescatarian recipe has 755 calories, 33g of protein, and 25g of fat per serving. A mixture of wine, monkfish, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Season the monkfish with salt.

Ingredients you will need

Monkfish

Salt

Bring 6 quarts of water to a rolling boil and add 2 teaspoons salt.

Ingredients you will need

Water

Salt

In a 12 to 14-inch saute pan, heat the olive oil, garlic, jalapenos, monkfish, salt and pepper and cook until softened, but not browned, about 5 to 6 minutes.

Ingredients you will need

Salt And Pepper