Instructions: Slice fish into 1 1/2-inch-thick medallions and dredge in flour and season with salt and pepper. In a 10- to 12-inch saute pan, heat oil until smoking. Place monkfish medallions into saute pan, 4 to 5 at a time, and cook until golden brown on both sides. Remove each batch and keep warm on a plate.

When finished, place onions and currants into same pan and cook until softened and golden brown, about 6 to 7 minutes. Add sherry, wine and almonds and bring to a boil. Add fish and simmer until cooked through, about 10 to 12 minutes. Sprinkle with parsley and serve immediately.

This recipe yields 4 servings.

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