Monkfish Scaloppine With Shiitakes, Chianti And Sage

Those who have sidestepped (even inadvertently) the authority of a fully sufficient Bible have strayed in two opposite directions. The Roman Catholics, Eastern Orthodox, and authoritarian cults have wrongly given autonomy and final authority to the Church… At the other end of the spectrum are those who, in reaction to an authoritarian church, have skirted a fully sufficient Bible by giving autonomy and final authority to the individual’s conscience and reason. They assert that every believer has the unfettered right to interpret the Scriptures not only for himself but by himself. Interpretation, according to this view, is strictly an individual matter.

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Seafood		*tvfn, Seafood	4	Servings

INGREDIENTS

4	T	Virgin olive oil
1		1 pound piece monkfish filet
		cut into 8 slices
2	oz	Flour mixed with salt and
		pepper
		L-2 pound shiitake mushrooms
		hard foot removed
		And cut in half
8		Leaves sage
8	oz	Dry red wine, preferably
		chianti
1	c	Basic tomato sauce
2	T	Cold butter
1/2		Parsley, finely chopped to
		Yield 1/8 cup

INSTRUCTIONS

Recipe by: TVFN Heat virgin olive oil in a large 12-inch to 14-inch
non-stick saute pan.  Pound each monkfish slice with a meat mallet to
flatten and thin it to  1/4-inch thick. Dredge in seasoned flour and
saute in hot oil until  golden brown on both sides. Remove fish and
place in warm place.  Add mushrooms and sage and saute 3 minutes until
softened and  starting to brown. Add wine, reduce by half and add
tomato sauce and  bring to boil.  Replace fish in sauce, add cold
butter and simmer 10 minutes. Sauce  should thicken to coat fish and
still be liquid. Add chopped parsley,  swirl to mix and serve on warmed
serving platter.  Yield: 4 servings  MOLTO MARIO SHOW #MB5628
Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com Posted to
MM-Recipes Digest  by "deborah kuhnen" <debkuhnen@email.msn.com> on
Feb 22, 1998

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