Seared Monkfish with Rosemary, Garlic and Hot Pepper
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1 1/2 lbs. monkfish, cut on the diagonal into 1 inch slices
salt, fresh black pepper
1/4 cup olive oil
1 tablespoon hot pepper flakes
2 tablespoons chopped fresh rosemary
1 tablespoon finely minced garlic
1 cup dry white wine
1 cup fish stock
Sprinkle the fish filets with salt and pepper. Heat the olive oil
in a heavy saute pan over medium-high heat. Sear the monkfish slices
quickly on both sides and set aside to keep warm. Reduce the heat
and add hot pepper flakes, rosemary, garlic, wine and stock. Cook
over high heat until the liquids are reduced by half, about 5
minutes. Season with salt and pepper. Reduce the heat and return
the fish to the pan for a minute or two to coat with the sauce.
Serve at once.
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