2 lbs. Monkfish, cut into medallions, approx. 3/4" thick
4 medium red potatoes, 3/4" dice
2 sweet onions, (Walla Walla, Vidalia, etc.) chopped
Butter for sauteing, approx. 4 Tbl.
Milk or Cream, depending on your concern for your arteries
Red Pepper flakes or Saffron
In a 4-6 qt. heavy covered pan or pot, Sweat the onions in 2 Tbl. butter. Saute the Fish in the remaining butter separately for a minute or two and add to onions. Add just enough milk, with a little cream, to barely cover. Add salt and pepper flakes or Saffron (Not both!) Cook, covered, for 10-15 minutes, then add potatoes, and cook until tender. Serve with green salad, crusty bread, and a nice unoaked Chardonnay. I'm also thinking maybe a Spanakopita style popover, with spinach, egg, lemon, and nutmeg would be good.
It's almost ready, so I'm outta here.