Monkfish with Hazelnuts, Almonds and Garlic
| Yield: | 4 Servings |
| Categories: |
| 4 | lb | Monkfish tail; bone in skin and membrane removed |
| 1/4 | c | Blanched almonds |
| 1/4 | c | Hazelnuts |
| 6 | Cloves garlic | |
| 1/4 | c | Fresh parsley; plus 1/4 cup |
| 1/4 | c | Extra virgin olive oil; plus 6 tablespoons |
| 1 | c | Fresh tomatoes; chopped |
| 1/2 | c | Dry white wine |
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