Monkfish with Feta


1 small onion, chopped

2 cloves garlic, mashed

4 tbs olive oil

½ cup dry vermouth

1 ½ cup crushed tomatoes

¼ cup capers

1 tbs dry oregano

½ cup chopped Italian parsley leaves

1 tsp red pepper flake

1 lb monkfish in ½ inch medallions

salt to taste

½ cup feta cheese, crumbled


• In a heavy pan sauté onions and garlic in olive oil until translucent.

• Add vermouth, tomatoes, capers, oregano, half of parsley and pepper flakes. Cook without cover for about 5 min. until sauce reduced in half.

• Mix in monkfish and cook for 5 minutes with cover on. Salt to taste.

• Sprinkle cheese over the dish and place pan under broiler for about two minutes. Divide it between two soup plates and sprinkle with the remaining parsley. A piece of crusty bread is a must.


Serves two


A crisp Pinot Grigio or Italian Barbera would complement this dish nicely. (A red wine is not a traditional pairing with fish, but Barbera goes very well with tomato sauce.)