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.
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.)