Name: Monkfish Saganaki
Yield: Makes 4 servings
Ingredients: 1 small fennel bulb (sometimes called anise) with fronds; 1 (4- to 5-inch-long) fresh red chile, chopped, including seeds; 2 scallions, finely chopped; 1/3 cup extra-virgin olive oil; 2/3 cup Chardonnay or other dry white wine; 8 (1/4-lb) pieces monkfish fillet (about 1 1/2 inches thick), trimmed of all membranes; 1/4 lb feta (preferably Greek), crumbled

A taverna standard, saganaki (fried cheese slices) is named for the two-handled pan it's cooked in. Here, the cheese is melted to make a sauce for fish. Chef Costas Spiliades uses a medium-textured feta, such as Mt. Vikos or Dodoni brands, for this dish. He also uses a Greek Chardonnay, Katsaros, which is sold at some U.S. wine shops.

Active time: 30 min Start to finish: 30 min

Recipe notes

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