Ingredients

• 1 small fennel bulb (sometimes called anise) with fronds
• 1 (4- to 5-inch-long) fresh red chile, chopped, including seeds
• 2 scallions, finely chopped
• 1/3 cup extra-virgin olive oil
• 2/3 cup Chardonnay or other dry white wine
• 8 (1/4-lb) pieces monkfish fillet (about 1 1/2 inches thick), trimmed of all membranes
• 1/4 lb feta (preferably Greek), crumbled

Instructions

1. Cut stalks from fennel bulb and reserve 4 fronds for garnish, then discard stalks. Halve bulb lengthwise, core, and thinly slice crosswise.
2. Sauté fennel, chile, and scallions in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until fennel begins to soften, 4 to 5 minutes. Add wine and bring to a boil.
3. Season fish with salt and pepper and add to fennel mixture. Cook, covered, over high heat until fish is just cooked through, 5 to 6 minutes. Remove lid and sprinkle feta over fish and cooking liquid, then cook, swirling skillet frequently, just until cheese is melted and sauce is creamy, 1 to 2 minutes (do not let boil). Serve fish immediately, with sauce spooned over it. Garnish with fennel fronds.