Monkfish Medallions With Cranberries

• 1 tablespoon balsamic vinegar
• 2 tablespoons dry red wine
• 2 tablespoons fish stock
• 1 tablespoon honey
• 2 pounds monkfish sliced in 12 medallions about 1/2-inch thick
• 1/2 cup all-purpose flour
• Salt and freshly ground black pepper
• 4 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped onion
• 1 cup fresh cranberries
• 1/2 teaspoon dried thyme
• 1 tablespoon minced fresh parsley

1. Combine the vinegar, red wine, stock and honey in a bowl and set aside.
2. Preheat oven to 200 degrees.
3. Trim the fish of any gray membrane.
4. Season the flour with salt and pepper and dip the fish on one side only in the flour mixture.
5. Place the slices of fish, floured side up, on a plate.
6. Heat two tablespoons of the oil until it is quite hot in a large, heavy skillet.
7. Over medium-high heat, quickly sear the slices of fish, floured side down, until they are lightly browned on that side.
8. Transfer them to a baking sheet or an ovenproof platter, seared side up, and place in the oven.
9. Add the remaining oil to the skillet and saute the onion over medium-low heat until it is tender and just beginning to turn golden.
10. Add the cranberries and continue to cook, stirring, until the skins of the cranberries have started to split, which should take about five minutes.
11. Stir in the vinegar and wine mixture along with the thyme and continue cooking over low heat for another five minutes or so, until the cranberries have softened.
12. Then season to taste with salt and pepper.
13. Remove the fish from the oven and, if necessary, transfer it to a serving platter or put it on individual warmed plates.
14. Spoon the cranberry mixture over the fish, sprinkle with parsley and serve.

balsamic vinegar, red wine, fish stock, honey, monkfish, allpurpose, salt, extravirgin olive oil, onion, fresh cranberries, thyme, parsley

Taken from cooking.nytimes.com/recipes/459 (may not work)