Monkfish Saganaki

• 1 small fennel bulb (sometimes called anise) with fronds
• 1 (4- to 5-inch-long) fresh red chile, chopped, including seeds
• 2 scallions, finely chopped
• 1/3 cup extra-virgin olive oil
• 2/3 cup Chardonnay or other dry white wine
• 8 (1/4-lb) pieces monkfish fillet (about 1 1/2 inches thick), trimmed of all membranes
• 1/4 lb feta (preferably Greek), crumbled

1. Cut stalks from fennel bulb and reserve 4 fronds for garnish, then discard stalks.
2. Halve bulb lengthwise, core, and thinly slice crosswise.
3. Saute fennel, chile, and scallions in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until fennel begins to soften, 4 to 5 minutes.
4. Add wine and bring to a boil.
5. Season fish with salt and pepper and add to fennel mixture.
6. Cook, covered, over high heat until fish is just cooked through, 5 to 6 minutes.
7. Remove lid and sprinkle feta over fish and cooking liquid, then cook, swirling skillet frequently, just until cheese is melted and sauce is creamy, 1 to 2 minutes (do not let boil).
8. Serve fish immediately, with sauce spooned over it.
9. Garnish with fennel fronds.

fennel, fresh red chile, scallions, extravirgin olive oil, white wine, monkfish fillet, feta

Taken from www.epicurious.com/recipes/food/views/monkfish-saganaki-109637 (may not work)