Lotte au Poivre

• 4 fillets monkfish, about 1 1/4 pounds
• 2 teaspoons crushed white peppercorns, or coarse black pepper
• Salt to taste
• 2 tablespoons olive oil
• 2 tablespoons finely chopped shallots
• 4 tablespoons dry white wine
• 4 tablespoons soft butter
• Chervil or dill sprigs for garnish

1. Coat the fish on both sides with the pepper.
2. Sprinkle with salt to taste.
3. Heat the oil in a black cast-iron skillet over a medium flame.
4. Add the fish immediately and cook for about 2 minutes until lightly browned.
5. Turn the filets, cover tightly, lower the heat and cook for 3 minutes.
6. Transfer the fish to a warm plate and keep warm.
7. Add the shallots to the skillet; stir and cook over a medium heat until wilted.
8. Add wine and bring to a boil, stirring.
9. Reduce by half, add butter and blend well.
10. Spoon the sauce over each fillet.
11. Garnish with a sprig of chervil or dill.

monkfish, white peppercorns, salt, olive oil, shallots, white wine, butter, chervil

Taken from cooking.nytimes.com/recipes/2878 (may not work)