Monkfish in Tomato-Garlic Sauce
Preheat the oven to 400°. In a lg skillet, warm 1/4 c of olive oil. Add 2 heads of garlic plus 4 large cloves, peeled and very thinly sliced and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 min. Remove about 1/4 c. of garlic slices to a plate and reserve. Add 1 tbsp sweet paprika to the garlic in the skillet and cook for 1 min. Add 1 c. canned crushed tomatoes and cook over moderately high heat for 1 min. Add 2 c. water and simmer until the sauce has reduced to 1 1/2 cups, about 10 min. Season with salt and pepper. In a very lg skillet, heat 3 tbsp of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 min. Turn the fish, transfer to the oven, and roast until just cooked through, 15 min. Transfer fish to lg, warmed platter. Pour any juices from the skillet into the sauce and simmer for 2 min. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish and serve.