Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 t Corn oil 1/4 t Red pepper flakes
1/4 c Sliced shallots 1 c Scallions, sliced
4 Monkfish fillets 2 c Roughly chopped oyster
- -mushrooms
3/4 c Thinly sliced fennel bulb 1/4 c Sauternes
1 c Fish stock 1 lb Snow peas
2 t Arrowroot -freshly ground black
- -pepper
1 t Low-salt soy sauce

Oil bottom of a skillet with 1T of the oil. Layer with the red pepper
flakes, shallots, and 1/4c of the scallions. Arrange the fish,
skinned-side up, in the pan in a single layer. Sprinkle with the
fennel and rest of scallions, wine, mushrooms, and stock. Cover and
bring to a boil over medium-high heat. Lower heat and simmer for
10-12 minutes. Remove pan from heat and set aside a few minutes.
Blanche snow peas in lightly salted water for 2 minutes. Drain and
rinse under cold water. Remove fish onto a warm platter, turning over
each piece carefully. Spoon vegetables around fish. Keep warm. Reduce
liquid in pan to 1/2 cup. Dissolve arrowrrot in 1t water; whisk into
the pan. Spoon sauce over fish. Heat remaining oil in another
skillet. Saute snow peas in it. Add pepper and soy sauce. Serve with
the fish.

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