- 3 tablespoons extra virgin olive oil
- 2/3 cup chopped onion
- 1 garlic clove, chopped
- 2 tablespoons pine nuts
- 2 ripe tomatoes, peeled, seeded, and finely chopped, with their juices, or 1 cup canned chopped plum tomatoes, with their juices
- ¼ teaspoon saffron threads, crushed in a mortar
- 1½ pounds monkfish or other firm-fleshed delicately flavored fish fillets, cut into 2-inch strips
- Salt and freshly ground black pepper
- Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat, add the onion and garlic, and sauté for 5 minutes, until soft. Add the pine nuts and cook, stirring, for 2 to 3 more minutes. Add the tomatoes and bring to a simmer. Cook, stirring, for 6 to 7 minutes, until the sauce begins to thicken.
- Add the saffron and stir to combine. Remove the pan from the heat and set aside.
- Heat the remaining 2 tablespoons olive oil in a separate large nonstick skillet over medium-high heat. Season the monkfish with salt and pepper to taste and sauté for 1 minute on each side. Pour the sauce into the skillet, reduce the heat, and cook for another 8 to 10 minutes, until the fish is flaky. Remove from the heat and serve.