MONKFISH WITH CARROTS AND RAISINS:
Serves 4

2 pounds monkfish, about I inch thick
Salt
Flour for dusting
2 tbsp olive oil
1/4 cup finely chopped onion
1 small carrot, scraped and sliced
2 tbsp brandy
2 tbsp raisins
1 cup fish broth

Sprinkle the fish on both sides with salt and let sit 5 minutes. Dust with flour.

In a shallow casserole, heat 1 tb of the oil and sear the fish on both sides. Remove fish to warm platter and wipe clean the casserole. Heat the remaining oil in the casserole and sauté the onion and carrot until they soften. Add the brandy and cook 1 minute.

Return the fish to the casserole and add the raisins and fish broth. Bring to a boil, cover and simmer for 10 or 12 minutes, or until the fish is done.