Grilled Monkfish On Bed Of Scarlet Chard Recipe

Ingredients

1 fillet of Monkfish (approx 3/4 lb.)

1 bunch of Scarlet Swiss Chard.

One lemon.

2 T Olive oil.

1 large shallot or equivalent.

1 cup white wine.

1 T rinsed capers.

2 T chopt sundried tomato.

2 anchovies.

1 t fine herbs.(mixed herbs of choice.)

Pinch of sugar.

Salt & Pepper.

1 T butter (optional.)

Preparation

Rinse -pat dry - monkfish and cut inot 1-1 1/2 " medallions. Brush with olive oil, sprinkle with herbs and set aside. Slice shallot thinly and saute 3-5 mins. Add white wine and boil reducing to half amount of liquid. Add finely chopt anchovies and tomato. (simmer 5 mins.) Pinch of sugar and salt and pepper. Chop chard into 1 -2 inch pieces including the leaves. Blanch in boiling water till leaves are wilted and stalks are cooked but still a little crunchy. All this can be done a few hours ahead and refridgerated. Heat a grilling pan till smoking and grill the fish 2 mins each side and turn heat down and cover - cooking for a further 5 mins. Toss the chard into a pan with small amount of olive oil and lemon juice until heated. Heat the sauce and adding the capers and butter if desired. Place the grilled fish onto a bed of chard, drizzle sauce on top. Yum!!!