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Monkfish is by far the best fish to use in this dish due to its unique flavour and texture. I buy mine at the Poissonnerie at the Jean Talon Market or La Mer downtown. If you cannot find monkfish, substitutes could be grouper, large sea scallops, or thick skinless sea bass fillets.

I like to serve mine with new potatoes, halved, and sautéed in butter until lightly browned. Orzo would also be good.

INGREDIENTS (serves 2):

1 lb monkfish, deboned with all surface skin removed, cut into 2-inch sections

Flour for dredging

1 tsp Creole seasoning

2 Tbsp butter or margarine

½ medium onion, halved and thinly sliced

2 cloves of garlic, minced

1 Tbsp capers, chopped

2-3 medium-ripe tomatoes, seeded and chopped (a mix of 3 colours of heirlooms is perfect)

⅓ cup of white wine

THE METHOD

1. Heat the butter in a pan and sauté the onion until translucent.

2. Add the garlic and stir until fragrant. Turn off heat.

3. Mix the Creole seasoning into the flour and dredge the monkfish.

4. Return the pan to medium heat and cook the fish for 3 minutes on each side until browned.

5. Add the capers and the tomatoes and stir.

6. Raise the heat to medium-high and add the wine.

7. Stir until reduced slightly and the sauce thickens.

8. Plate and serve.