Recipe - Roasted Monkfish With Rouille

=== ROUILLE ===
One half cup Dry white wine
One half Red bell pepper; stemmed,
seeded,
And roasted
3 ds Tabasco sauce
1 md Potato; peeled, halved,
And boiled until tender
6 Garlic cloves; finely
chopped
One half teaspoon Salt
One half teaspoon Freshlyground black pepper
6 tablespoon Fruity olive oil
1 teaspoon White vinegar
=== POTATOES & FISH ===
4 small White or red rose potatoes;
unpeeled
1 tablespoon Olive oil
1 md Onion; cut into 1" slices
2 Garlic cloves; finely
chopped
2 Sprigs Fresh rosemary
1 One half pound Monkfish tails; on the bone,
skin and membranes
Removed
Salt; to taste
Freshlyground black pepper;
to taste

To make the rouille, in a small saucepan, bring the wine to a simmer and
reduce it by half. Set aside. In a food processor, combine the roasted
pepper, Tabasco, potato, garlic, salt and pepper and process until almost
smooth. Do not overprocess or the potato will become gummy. Add the olive
oil and vinegar in a thin stream while the machine is running, then
transfer the mixture to a bowl. Just before serving, heat the reduced wine
slightly and beat it into the rouille, drop by drop, to loosen it. Bring a
medium saucepan of lightlysalted water to a boil. Add the whole potatoes
and simmer for 10 minutes. Drain well, cut in half, and set aside. Preheat
the oven to 350 degrees. Heat a heavy 12inch skillet, preferably
castiron, over mediumhigh heat and add half the olive oil. Sear the onion
slices until almost charred, pressing them down with the back of a spatula
and turning to the other side when blackened. Separate the onions into
rings and add the garlic and rosemary. Cook, stirring frequently, for 1
minute. Transfer the vegetables to a plate and wipe the pan with a paper
towel. Add the remaining olive oil and, again over mediumhigh heat,
lightly season and then sear the monkfish tails, turning with tongs to be
sure all sides brown evenly. Return the onion mixture to the skillet around
the fish and add the potatoes. Season generously with salt and pepper. The
fish should not be crowded or it will steam rather than roast. Transfer the
skillet to the oven and roast for about 15 minutes, or until the fish is
cooked through and the potatoes are tender. Serve the rouille on the side.
This recipe yields 4