1 lb of monkfish fillets

1 Tbl of olive oil

1 Tbl of butter

Flour

Salt and pepper

1/2 cup of white wine

1 bouillon cube (chicken or vegetable)

1 cup of water

Juice of 1 lemon

Egg noodles or rice

Cut monkfish into medallions. Dust with flour, salt and pepper. Saute in butter and olive oil over medium heat until lightly browned. Transfer monkfish medallions to a plate.

Deglaze the pan with 1/2 cup of white wine. Add bouillon cube and 1 cup of water to pan. Bring to a boil.

Add monkfish back to the pan, simmer until sauce thickens and fish is reheated. Add the lemon juice. Serve over egg noodles or rice.

Source: MFC Events Coordinator Claire Bissell