Instructions: Cut monkfish into 7 to 8 one-inch pieces with bone in and set aside.

In a blender, mix together almonds, hazelnuts, garlic cloves, 1/4 cup parsley and 1/4 cup oil and blend until smooth, about 1 minute. Heat 6 tablespoons oil in a 12-inch saute pan until smoking. Season fish pieces and place in pan. Cook until golden brown on one side and then turn. Add tomatoes, wine and hazelnut mixture and stir together. Bring to boil and then lower heat. Cook until monkfish is cooked through, about 8 to 10 minutes. Remove from heat, add remaining parsley and serve.

This recipe yields 4 main course servings.

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