Recipe for Monkfish Scaloppine with Shiitakes, Chianti and Sage 
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Yield:
4
Ingredients:
Amount Ingredient
4 tbl Virgin olive oil
1 x Monkfish filet - (1 lb) cut into 8 slices
about 1/2" thick
2 oz Flour mixed with
Salt to taste, and
Freshly-ground black pepper to taste
1 lb Shiitake mushrooms hard foot removed,
and cut in half
8 x Sage leaves
8 oz Dry red wine (preferably Chianti)
1 cup Basic Tomato Sauce see * Note
2 tbl Cold butter
Instructions:
Instructions: Heat virgin olive oil in a large 12- to 14-inch non-stick saute pan.

Pound each monkfish slice with a meat mallet to flatten and thin it to 1/4-inch thick. Dredge in seasoned flour and saute in hot oil until golden brown on both sides. Remove fish and place in warm place.

Add mushrooms and sage and saute 3 minutes until softened and starting to brown. Add wine, reduce by half and add Basic Tomato Sauce and bring to boil.

Replace fish in sauce, add cold butter and simmer 10 minutes. Sauce should thicken to coat fish and still be liquid. Add chopped parsley, swirl to mix and serve on warmed serving platter.

This recipe yields 4 servings.

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