Recipe: Baked Monkfish in Epicure Sauce

BAKED MONKFISH IN EPICURE SAUCE

Monkfish filets
Salt and pepper
Lemon juice (fresh)
Sherry
Epicure Sauce (recipe follows)

Slice monkfish in 1/2-inch slices. Press gently with the heel of your hand. Season with salt and pepper and sprinkle lightly with lemon juice. Place in a buttered casserole dish.

Bake for 10 minutes at 450 degrees F. Top with a little sherry wine. Cover with the Epicure Sauce and finish cooking, approx. 20 minutes more.

EPICURE SAUCE

1 small onion, diced
1 green bell pepper, diced
1 sweet red pepper, diced
6 small button mushrooms
1/2 tsp. paprika
2 tablespoons sherry wine
2 cups cream sauce

Saute first five ingredients in a little butter. Add sherry. Stir in 2 cups of cream sauce. Bring to a boil, then reduce heat and simmer for 10-15 minutes.