GARLIC MONKFISH

10 cloves unpeeled garlic (or to taste)
1/4 cup softened butter (I use a mixture of butter & olive oil)
several thyme sprigs or 1 teaspoon dried thyme
2 pounds thick (1 1/2 -2 inches) monkfish fillets
9 tablespoons thyme vinegar or white wine vinegar (or use good white wine for a delicate flavor)

Parboil the garlic for 5 minutes in 1 cup of water. The skins will slip off easily. Coarsely chop the garlic.

Use half the butter to coat a shallow baking dish just large enough to hold the fish in a single layer, and sprinkle with the garlic and thyme. Lay the fish on the herbs and dot with the remaining butter.

Bake at 400 degrees for 5 minutes, and then add 3 tablespoons of vinegar. Now bake and baste twice more until all the vinegar is used. Then bake for another 5 to 15 minutes, basting every 5 minutes, until the fish is opaque.

(Cut through the thickest part to test. Do not let the fish become flaky or it will lose its lobsterlike texture.) Strain the sauce through a sieve, using a wooden spoon to push the garlic through the screening.

Serves 4.

Long appreciated abroad, monkfish is just gaining popularity in this country. Its firm texture and sweet taste have earned it the name 'the poor mans lobster.' When baking or broiling this lean fish, frequent basting is necessary to prevent drying and toughening the meat. This is a slimmed-down version of a recipe I picked up at Roger Verge's cooking school in Province.

Source: Jean Rogers, Author