Slice the monkfish fillets diagonally into 4 to 5 ounce steaks. Season the
monkfish steaks with salt and pepper. Heat the olive oil in a saute pan or
skillet over medium heat for 1 minute, add the fish steaks and cook 2
minutes on each side until the monkfish is golden brown and seared. remove
the monkfish from the pan and set aside on a warm platter.

Add the shallots to the same pan in which the fish had been seared and cook
for a moment before adding the pancetta bacon. Cook the shallots together
with the pancetta for 3 to 4 minutes. Add the merlot wine and reduce until
almost all of the wine has evaporated before adding the fish stock. Reduce
the fish stock until it too has nearly evaporated and then add the veal
stock. Reduce the veal stock for several minutes before returning the fish
to the pan and cook the fish along with the sauce for 2 to 3 minutes.
Remove the fish from the pan, add the chopped sage leaves and swirl in the
butter to finish the sauce. Serve.

Yield: 4 servings

NOTES : Cooking Live