Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
   1                    monkfish filet - -- (1 lb), cut into 8
                        -- slices
   1                    /                " thick -- about
   2      ounces        flour -- mixed with
                        salt -- to taste, and
                        freshly-ground black pepper -- to taste
   1      pound         shiitake mushrooms -- hard foot removed,
                        and cut in half
   8                    sage leaves
   8      ounces        dry red wine -- (preferably chianti)
   1      cup           basic tomato sauce -- see * note
   2      tablespoons   cold butter
     1/8  cup           finely-chopped fresh parsley

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Heat virgin olive oil in a large 12- to 14-inch non-stick sauté pan. Pound each monkfish slice with a meat mallet to flatten and thin it to 1/4-inch thick. Dredge in seasoned flour and sauté in hot oil until golden brown on both sides. Remove fish and place in warm place. Add mushrooms and sage and sauté 3 minutes until softened and starting to brown. Add wine, reduce by half and add Basic Tomato Sauce and bring to boil. Replace fish in sauce, add cold butter and simmer 10 minutes. Sauce should thicken to coat fish and still be liquid. Add chopped parsley, swirl to mix and serve on warmed serving platter. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5628)