Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Corn oil |
| ¼ cup | Sliced shallots |
| 4 | Monkfish fillets |
| ¾ cup | Thinly sliced fennel bulb |
| 1 cup | Fish stock |
| 2 teaspoons | Arrowroot |
| 1 teaspoon | Low-salt soy sauce |
| ¼ teaspoon | Red pepper flakes |
| 1 cup | Scallions, sliced |
| 2 cups | Roughly chopped oyster mushrooms |
| ¼ cup | Sauternes |
| 1 pounds | Snow peas freshly ground black pepper |
Oil bottom of a skillet with 1T of the oil. Layer with the red pepper flakes, shallots, and 1/4c of the scallions. Arrange the fish, skinned-side up, in the pan in a single layer. Sprinkle with the fennel and rest of scallions, wine, mushrooms, and stock. Cover and bring to a boil over medium-high heat. Lower heat and simmer for 10-12 minutes. Remove pan from heat and set aside a few minutes.
Blanche snow peas in lightly salted water for 2 minutes. Drain and rinse under cold water. Remove fish onto a warm platter, turning over each piece carefully. Spoon vegetables around fish. Keep warm. Reduce liquid in pan to ½ cup. Dissolve arrowrrot in 1t water; whisk into the pan. Spoon sauce over fish. Heat remaining oil in another skillet. Saute snow peas in it. Add pepper and soy sauce. Serve with the fish.