Monkfish Fra Diavolo with Linguine

Published November 1, 2001.

Why this recipe works:

Our fra diavolo recipe has a seriously garlicky, spicy, winey tomato sauce studded with sweet, firm fish. To get there, we seared and flambéed the fish with cognac to caramelize it and enrich its sweetness. Then we sautéed the garlic slowly for a mellow, nutty flavor and reserved a tablespoon… read more

Our fra diavolo recipe has a seriously garlicky, spicy, winey tomato sauce studded with sweet, firm fish. To get there, we seared and flambéed the fish with cognac to caramelize it and enrich its sweetness. Then we sautéed the garlic slowly for a mellow, nutty flavor and reserved a tablespoon of raw garlic for a last-minute punch of heat and spice. Simmering diced canned tomatoes with a splash of white wine (balanced by a bit of sugar) completed our perfect fra diavolo recipe in less than 30 minutes.

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Serves 4 to 6

Don’t be alarmed if the monkfish sticks to the pan initially; it will loosen after the cognac has been added and flamed. One teaspoon of red pepper flakes will give the sauce a little kick, but add more to suit your taste.

Ingredients

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