Monkfish Saganaki

Name: Monkfish Saganaki
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

7 ingredients

9 steps

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

Directions

1

Cut stalks from fennel bulb and reserve 4 fronds for garnish, then discard stalks.
2

Halve bulb lengthwise, core, and thinly slice crosswise.
3

Saute 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.
4

Add wine and bring to a boil.
5

Season fish with salt and pepper and add to fennel mixture.
6

Cook, covered, over high heat until fish is just cooked through, 5 to 6 minutes.
7

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).
8

Serve fish immediately, with sauce spooned over it.
9

Garnish with fennel fronds.