Instructions: Seafood Alternatives: shark, cod
Preheat the oven to 400 degrees.

Heat 1 tablespoon of the oil in a large, heavy skillet over medium-high heat. Add the onion slices and sprinkle with sugar. Cook until the onion slices begin to caramelize, about 5 to 6 minutes, then turn the slices over and continue to cook without stirring until the other side caramelizes, about 3 to 4 minutes.

Add the vinegar and sage, and stir until the onions are well-coated, add the chicken broth and season well with salt and pepper; set aside to keep warm.

Heat the remaining olive oil over high heat in a large ovenproof skillet, preferably nonstick. Lightly roll the monkfish fillets in seasoned flour and pat to remove the excess. Sear the fish until brown on all sides, 2 to 3 minutes.

Place the pan in the preheated oven and roast until opaque through, turning the pieces once or twice so they cook evenly, about 7 minutes.

Transfer the cooked monkfish to a cutting board and cut into 1-inch-thick slices. Arrange the sliced tomatoes on a large platter or individual plates. Top with the slices of monkfish and spoon the caramelized onions around. Sprinkle the minced chives over and serve.

This recipe yields 4 servings.

Comments: Sage has a natural affinity for onions, particularly summers rich supply of sweet onions. The firm and succulent characteristics of monkfish make it an ideal companion for sage as well.

Monkfish has a grayish, slippery membrane between the skin and flesh; if it has not already been removed, you should do so before cooking. Simply cut it away with a sharp knife, removing as little flesh as possible.

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