Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        monkfish fillet
     1/2  cup           all-purpose flour
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   6      tablespoons   extra-virgin olive oil
   1      medium        spanish onion -- chopped 1/2" dice
     1/4  cup           currants
   1      cup           pedro jiminez - -- (dark sweet sherry)
                        (or any sweet -- not dry, sherry)
     1/2  cup           dry white wine
     1/2  cup           thinly-sliced almonds
     1/4  cup           finely-chopped flat leaf parsley

Preparation:

Slice fish into 1 1/2-inch-thick medallions and dredge in flour and season with salt and pepper. In a 10- to 12-inch sauté pan, heat oil until smoking. Place monkfish medallions into sauté pan, 4 to 5 at a time, and cook until golden brown on both sides. Remove each batch and keep warm on a plate. When finished, place onions and currants into same pan and cook until softened and golden brown, about 6 to 7 minutes. Add sherry, wine and almonds and bring to a boil. Add fish and simmer until cooked through, about 10 to 12 minutes. Sprinkle with parsley and serve immediately. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B02)