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3/4 lb Monkfish fillet
2 tb Olive oil (extra-virgin or virgin preferred)
1/3 c Flour
1 Heaping Tablespoon finely chopped garlic
3/4 c Dry white wine
1/4 lb (1 stick) butter
1/4 c Chopped fresh parsley
Salt and pepper to taste
1 lb Linguine
Cut monkfish into 1/2 inch thick medallions. Heat olive oil in
skillet. Dredge monkfish in flour (shake off excess). Saute fish on
both sides until golden brown. Stir in chopped garlic, add white
wine, and simmer 5 minutes. Add butter to the simmering monkfish, a
little at a time. Then add the chopped parsley, plus salt and pepper,
to taste. Cook pasta in 2 quarts salted water until al dente. Drain
and place on platter or individual plates. Place monkfish on pasta,
and pour sauce from skillet over fish and pasta.
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