Receta Butterfish With Almonds, Sweet Red Peppers And Saffron

• 2 lb Butterfish, in large whole filets, skin and membranes removed
• 2 Tbsp. Extra virgin olive oil
• 3 lrg Garlic cloves, chopped
• 3 lrg Red bell peppers, cored, seeded, cut into strips lengthwise
• 3/4 c. Whole almonds, toasted
• 1/2 tsp Saffron threads
• 1/2 c. Dry white wine
• 1/2 c. Fish stock
• 1/2 tsp Salt
• 1/2 tsp White pepper, or possibly to taste
• 1 ounce sliced almonds, toasted, for garnish

Direcciones