Grilled Monkfish On Bed Of Scarlet Chard

• 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.)

1. Rinse -pat dry - monkfish and cut inot 1-1 1/2 " medallions.
2. Brush with olive oil, sprinkle with herbs and set aside.
3. Slice shallot thinly and saute 3-5 mins.
4. Add white wine and boil reducing to half amount of liquid.
5. Add finely chopt anchovies and tomato. (simmer 5 mins.) Pinch of sugar and salt and pepper.
6. Chop chard into 1 -2 inch pieces including the leaves.
7. Blanch in boiling water till leaves are wilted and stalks are cooked but still a little crunchy.
8. All this can be done a few hours ahead and refridgerated.
9. 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.
10. Toss the chard into a pan with small amount of olive oil and lemon juice until heated.
11. Heat the sauce and adding the capers and butter if desired.
12. Place the grilled fish onto a bed of chard, drizzle sauce on top.
13. Yum!!!

fillet of monkfish, swiss chard, t, shallot, white wine, t, t, anchovies, choice, sugar, salt, t

Taken from www.epicurious.com/recipes/member/views/grilled-monkfish-on-bed-of-scarlet-chard-1201110 (may not work)