For Richard, CO:

Seared Monkfish with Rosemary, Garlic and Hot Pepper

1 1/2 lbs. monkfish, cut on diagonal into 1" slices
1/4 c. olive oil
1 T hot pepper flakes
2 T chopped fresh rosemary
1 T finely minced garlic
1 c. dry white wine
1 c. fish stock
Sprinkle filets w/salt & pepper. Heat oil in heavy saute pan over med. heat. Sear slices quickly on both sides & set aside to keep warm. Reduce heat & add hot pepper flakes, rosemary, garlic, wine & stock. Cook over high heat until liquids reduced by half, about 5 min. Season w/ salt & pepper. Reduce heat & return fish to pan for minute or 2 to coat w/sauce. Serve at once. Good with Chardonnay wine.
Athena in DE (source unknown)


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