Allioli—garlic mayonnaise—is guaranteed to give a great taste to just about anything it accompanies, but it is particularly nice with fish. This is a dish quick to prepare, even when you make your own mayonnaise. Serve with boiled potatoes and put a dab of allioli on them also!
- 1¾–2 pounds monkfish, cut in 4 portions
- 8 cloves garlic
- ¼ teaspoon salt
- 2 egg yolks or ¼ cup egg substitute made with egg white
- Freshly ground pepper
- 1 teaspoon lemon juice
- 1 cup olive oil
Arrange the fish pieces in a shallow, lightly greased baking dish, preferably earthenware. Sprinkle with salt and pepper.
Place the garlic and salt in a mortar and mash to a paste (or put the garlic through a garlic press, then mix in the salt). Transfer to a processor, add the egg yolks and lemon juice, and beat a few seconds. With the motor running, drizzle in the oil until a mayonnaise is formed.
Spoon some allioli over the fish (save the rest for some other purpose), place in a 450°F oven, and bake 10 minutes to each inch of thickness.
Nutritional information includes 1/8 teaspoon of added salt per serving and is based on using 1 3/4 pounds of monkfish.