Ingredients

• 1 1/2 pounds monkfish fillets, skin off, boneless
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 large shallots, peeled and finely chopped (about 1/4 cup)
• 1/4 pound Italian pancetta bacon, roughly chopped
• 1/2 cup merlot (or other dry red wine)
• 1/2 cup fish stock
• 1/2 cup veal stock
• 8 to 10 fresh sage leaves, chopped
• 2 tablespoons whole sweet butter

Instructions

1. 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.;