Recipe - Monkfish Scaloppine With Shiitakes Chianti And Sage

4 tablespoon Virgin olive oil
1 1 pound piece monkfish filet
cut into 8 slices
2 ounce Flour mixed with salt and
pepper
L2 pound shiitake mushrooms
hard foot removed
And cut in half
8 Leaves sage
8 ounce Dry red wine (preferably
chianti)
1 cup Basic tomato sauce
2 tablespoon Cold butter
One half bn Parsley; finely chopped to
Yield 1/8 cup

Recipe by: TVFN Heat virgin olive oil in a large 12inch to 14inch
nonstick saute pan.

Pound each monkfish slice with a meat mallet to flatten and thin it to
1/4inch 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 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.

Yield: 4 servings

MOLTO MARIO SHOW #MB5628

Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com
Posted to MMRecipes Digest by "deborah kuhnen" debkuhnen@email.msn.com
on Feb 22, 1998