Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4         pounds  monkfish tail, skinned and filleted
                        flour, for dusting
  4        tablespoons  olive oil
     1/2           cup  dry white wine -- or fish stock
  3                     ripe tomatoes, peeled, seeded and -- chopped
     1/2      teaspoon  dried thyme
  16                    black Nicoise olives -- pitted
  2        tablespoons  capers, rinsed, drained
  1         tablespoon  fresh basil -- chopped
                        salt and fresh ground black pepper
                        pine nuts -- to garnish

Preparation:

Using a thin, sharp knife, remove any pinkish membrane from the monkfish tail. Holding the knife at a 45 degree angle, cut the fillets diagonally into 12 slices. (Picture has pieces that look to bee about 3x4.") Season the slices with salt and pepper and dust lightly with flour shaking off any excess. Hat a large heavy frying pan over high heat until very hot. Add 3 tablespoons of the oil and swirl to coat. Add monkfish slices and reduce heat to medium-high. Cook monkfish for 1-2 minutes on each side, add i a little more oil if necessary until lightly browned and flesh is opaque. Transfer fish to a warmed plate and keep warm while you make the sauce. Add wine or fish stock to the pan and boil for 1-2 minutes, stirring constantly. add tomatoes and thyme and cook for 2 minutes, then stir in olives, capers and basil and cook for 1 minute more to heat through. Arrange three pieces of fish on each of four warmed plates. Spoon over sauce and garnish with pine nuts.

Nutritional Information:

320 Calories (kcal); 33g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 702mg Sodium