Holiday fish recipe: monkfish recipe served with a green olive and red wine sauce

Ingredients

• 2 libras. of fresh Monkfish fillets
• 1/2 cup of roughly chopped green olives
• 2 tablespoons. of freshly chopped basil
• 2 cups of hearty red wine
• 2 tablespoons of tomato paste
• 1 teaspoon of red chili flakes
• 1/4 cup of all-purpose flour
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• Salt and pepper to taste

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Preparation

• Begin by seasoning your monkfish fillets with salt and pepper dusting them generously with the flour. Melt the butter in the olive oil in a large, deep skillet over medium high heat.
• Add the dusted monkfish fillet to the pan, and cook for about three to five minutes on each side, depending on the size of your fillets, or until it becomes a nice golden brown color.
• Remove the monkfish from the pan and place in a very low temperature oven (200 degrees) while you prepare the sauce.
• De-glaze the pan by adding the wine and stirring up the little bits stuck to bottom of the pan. Add the tomato paste, olives, and chili flakes.
  
• Let the sauce thicken and reduce by about half. Taste the sauce to see if you need to add salt. Pour the sauce over the fish, garnish with the chopped basil and serve immediately.