Recipe: Sauteed Fish with Garlic, Rosemary and Chili Pepper

I haven't tried this, but it sounds wonderful! - Betsy

SAUTEED FISH WITH GARLIC, ROSEMARY, AND CHILI PEPPER

1 1/2 lb monkfish (anglerfish) fillets, or swordfish or tuna fillets, 1 inch thick slices
1/4 cup olive oil
1 tbsp. red pepper flakes
2 tbsp. chopped fresh rosemary
1 tbsp. finely minced garlic
1 cup dry white wine
Salt and freshly ground pepper

Sprinkle fish with salt and pepper. In a large saute pan over medium high heat, warm the olive oil. Working in batches, add the fish and saute on both sides, turning once, until golden brown and almost cooked through, about 3 minutes on each side (if using tuna fillets, they may be cooked less, to your taste). Transfer fish to a warmed platter.

Reduce the heat to medium and stir in the red pepper flakes, rosemary, garlic, and wine. Simmer, uncovered, until wine is reduced by half and becomes somewhat syrupy, about five minutes. Return fish to pan, about 1-2 minutes to coat with sauce. Then serve at once.

Makes 4 servings

RECIPE NOTES:
"This recipe is from the Williams Sonoma "Fish" cookbook. I have made it several times and it is really delicious and very spicy. I have a lot of WS cookbooks and I really love them because each recipe comes with a full page color picture of what the dish is supposed to look like when finished. It also gives you some suggestions on what to serve it with.

I serve this dish with orechiette (ear shaped pasta) with a little butter and fresh rosemary. I also serve it with steamed broccoli with a little bit of lemon juice. The book recommends pasta or broccoli or sauteed greens like Swiss Chard. For those that don't like terribly spicy dishes, cut back on the red pepper flakes and add a little more garlic." - Shira Lewis, 1994