Monkfish With Red Pepper-Basil Sauce Recipe

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Nutrition per serving    (USDA % daily values)
CAL
589
FAT
129%
CHOL
37%
SOD
37%

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Ingredients for 4 servings

WHITE WINE AND HERB MARINADE

3 tablespoons extra-virgin olive oil

3 medium red bell peppers, roasted, peeled, seeded and coarsely chopped

Grated zest of 1 lemon

White wine and herb marinade, recipe follows

1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

1/2 teaspoon hot red pepper flakes

1/4 teaspoon salt

1 tablespoon fresh lemon juice

2 tablespoons finely chopped fresh basil

1 teaspoons fennel seeds, crushed

2 garlic cloves, crushed through a press

1/2 cup dry white wine

1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried

1/2 teaspoon salt

1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried

1/2 cup olive oil

Four 7-ounce monkfish fillets

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