Instructions: PREP notes: Cut 8 thin slices (about the size of a dime) from fresh ginger. Trim scallions, keeping 2 inches of the green, and chop.

1. If the monkfish fillets are not trimmed, use a sharp paring knife and remove the shiny membrane covering the fillets. Trim to an even thickness, saving the scraps for fish stock.

2. In a glass or stainless steel bowl, combine the marinade ingredients.

Add the monkfish and marinate for 2 hours at room, temperature or for 6 hours refrigerated, covered with plastic wrap.

3. Soak the dried shiitake mushrooms in boiling water to cover for 15 minutes, pushing them down with the back of a spoon to absorb the water.

Drain, stem, and slice.

4. Preheat the oven to 450F. Remove the monkfish from the marinade, reserving the marinade. Place in a baking dish and bake for 10 to 12 minutes or until the flesh springs back to the touch. Remove and keep warm.

5. While the monkfish is roasting, boil down the marinade in a small saucepan until reduced by half. Strain the sauce and return it to the pan.

Add the celery and shiitake and simmer for 5 minutes.

6. To serve, place a monkfish fillet on the plate and top with some of the sauce. Scatter enoki mushrooms and chopped scallions over the fillets.

Note: The same treatment works well for thick halibut or swordfish steaks, which can be grilled as well as roasted. The fish can be cooked a day in advance; roast it for only seven minutes and then reheat in a 300-degree oven for 12 to 15 minutes.

TIME: 2-1/2 hours total. NUTRITION estimated by publisher, 250 cals, 57 mg

SERVING SUGGESTIONS: Aromatic rice; crisp salad; steamed asparagus and baby bok choy strips. )kitpath@earthlink.net

ABOUT THE BOOK: Many of the dishes were initially developed for Gourmet Gazelle, the business Suzanne Ainslie and Ellen Brown co-founded on the Upper East Side Of Manhattan in 1987; it closed in the spring of 1989.

Focus: the art of dining at home, healthy and the menu is described by Ellen as "Spa-to-Go." Her other book is called "Cooking with the New American Chefs." -pat

NOTES : "Known as poor mans lobster and once considered a trash fish in America, monkfish (or lotte) has become popular due to its similarity in texture and delicate flavor to lobster. The sweetness of Chinese plum wine is the perfect foil for the fish, its sweetness balanced by the vinegar and chiles.

Serves 6." -E.
Brown

How about fish? The only oil in this dish comes from the fish.

Have you ever watched restaurant chefs put the fillet in a hot hot oven AFTER browning it first in oil? Why not just skip the frying?

Well, this method works well with fresh halibut and similar fish, skinless chicken thighs, and lean beef or pork.

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