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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 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 |
Directions:
1. Cut stalks from fennel bulb and reserve 4 fronds for garnish, then discard stalks. Halve bulb lengthwise, core, and thinly slice crosswise.
2. Sauté fennel, chile, and scallions in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until fennel begins to soften, 4 to 5 minutes. Add wine and bring to a boil.
3. Season fish with salt and pepper and add to fennel mixture. Cook, covered, over high heat until fish is just cooked through, 5 to 6 minutes. Remove lid and sprinkle feta over fish and cooking liquid, then cook, swirling skillet frequently, just until cheese is melted and sauce is creamy, 1 to 2 minutes (do not let boil). Serve fish immediately, with sauce spooned over it. Garnish with fennel fronds.
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