YIELD: 1 serving 4 Tbsps. oil 1 cup onion, diced 2 cloves garlic, chopped 4 roasted red peppers, chopped salt and black pepper, to taste 6 oz. monkfish tail 4 slices prosciutto 2 Tbsps. oil 1. Preheat oven 350°F. Heat oil in saucepan on medium heat. Add garlic and onion; cook until onions are translucent. Add chopped roasted red peppers and water. Bring mixture to a boil and reduce down until half of the liquid has evaporated. 2. Puree mixture with immersion blender or ...

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