Monkfish in Butter Sauce
2 Monkfish fillets, about a pound total
kosher salt
1/2 cup white wine
6 T butter, divided
Salt fillets and let sit about 10-15 minutes to draw out water, drain off water and pat dry.
Add wine to skillet and reduce by half.
Add 2 T butter to skillet, heat until melted, add fish fillets.
Cook fillets (covered) about 5-6 minutes on each side until starting to feel "spongy" rather than mushy.
Remove to platter, cover and let sit 5 minutes.
While fish is resting, add remaining butter to skillet, one tablespoon at a time, until sauce is as desired.
Slice the fish into 1 inch pieces, add back into the sauce and stir to coat.
Serve over choice of vegie - I like a spinach, mushroom, potato and onion saute.
2 servings