Pan Roasted Monkfish Steaks With Merlot

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	Cooking liv, Import	1	Servings

INGREDIENTS

1 1/2	lb	Monkfish fillets, skin off
		boneless
		Salt and freshly ground
		black pepper
2	T	Olive oil
2		Shallots, peeled and finely
		chopped about 1/4 cup
1/4	lb	Italian pancetta bacon
		roughly chopped
1/2	c	Merlot, or other dry red
		wine
1/2	c	Fish stock
1/2	c	Veal stock
8		Fresh sage leaves, chopped
		8 to 10
2	T	Whole sweet butter

INSTRUCTIONS

Slice the monkfish fillets diagonally into 4 to 5 ounce steaks.  Season
the monkfish steaks with salt and pepper. Heat the olive oil  in a
saute pan or skillet over medium heat for 1 minute, add the fish
steaks and cook 2 minutes on each side until the monkfish is golden
brown and seared. remove the monkfish from the pan and set aside on a
warm platter.  Add the shallots to the same pan in which the fish had
been seared  and cook for a moment before adding the pancetta bacon.
Cook the  shallots together with the pancetta for 3 to 4 minutes. Add
the  merlot wine and reduce until almost all of the wine has evaporated
before adding the fish stock. Reduce the fish stock until it too has
nearly evaporated and then add the veal stock. Reduce the veal stock
for several minutes before returning the fish to the pan and cook the
fish along with the sauce for 2 to 3 minutes. Remove the fish from  the
pan, add the chopped sage leaves and swirl in the butter to  finish the
sauce. Serve.  Yield: 4 servings  NOTES : Cooking Live  Recipe by:
Cooking Live Show #CL8816  Posted to MC-Recipe Digest V1 #480 by Angele
Freeman  <jfreeman@netusa1.net> on Feb 11, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 16091 Calories From Fat: 7769 Total Fat: 864.7g Cholesterol: 3692.2mg Sodium: 20252.6mg Potassium: 13318.9mg Carbohydrates: 196.5g Fiber: 1.5g Sugar: 49.6g Protein: 949.8g