Monkfish Fra Diavolo with Linguine

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Appears in Cook's Illustrated November/December 2001

We get the best of the devil by flambéing the shrimp hot and fast and sautéing the garlic long and slow.

SERVES 4 to 6

TIME 50 minutes

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...

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