Medallions of Monkfish

• 1/4 cup golden raisins
• 1 cup warm water
• 1/4 cup pignoli nuts
• 1 1/2 pounds monkfish fillets
• 1/2 cup flour
• 1/2 cup corn oil
• Salt
• 3 tablespoons olive oil
• 1 large onion, sliced very thin
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
• 4 bay leaves
• Freshly ground black pepper
• 1 tablespoon white vinegar
• 1/2 teaspoon dry white wine
• 1/2 cup fish stock
• 1 teaspoon grated lemon peel
• Pinch of sugar

1. Place raisins in a bowl, add water and allow to soak for 30 minutes.
2. Lightly toast nuts and set aside.
3. Trim monkfish of any membrane and discolored spots and slice into medallions about 1/2 inch thick.
4. Dust medallions lightly with flour.
5. Heat corn oil in a large skillet.
6. Fry fish over medium-high heat until just golden, 3 to 4 minutes on each side.
7. Drain on absorbent paper and season lightly with salt.
8. In a clean skillet, heat olive oil.
9. Saute onions over medium heat until golden.
10. Add rosemary, bay leaves and salt and pepper to taste.
11. Stir in vinegar, wine and stock.
12. Simmer for 10 minutes, until liquid remaining in pan just moistens onions.
13. Drain raisins and add them along with nuts, lemon peel and sugar.
14. Simmer briefly, then remove bay leaves.
15. Arrange a layer of half the monkfish in a serving dish and spread half the onion mixture over fish.
16. Repeat with another layer of fish and then the remaining onions.
17. Allow to marinate at room temperature for 2 hours before serving.

golden raisins, water, nuts, monkfish fillets, flour, corn oil, salt, olive oil, onion, rosemary, bay leaves, freshly ground black pepper, white vinegar, white wine, fish stock, sugar

Taken from cooking.nytimes.com/recipes/2621 (may not work)