Monkfish with Grapefruit and Oranges
(Serves 4)

• 1 3/4 lb. monkfish fillets
• 2 T. butter
• salt
• freshly ground pepper
• 4 large shallots, chopped
• 1 cup champagne
• 1 cup creme fraiche or heavy creme
• 2 grapefruits, segmented
• 2 oranges, segmented
• 1 bunch fresh chives, chopped

Cut the monkfish fillets into uniform 2 to 3 inch thick medallions. Melt one tablespoon of the butter in a heavy skillet. Season the monkfish with salt and pepper and sautÅ over medium heat until nicely browned, about 4 minutes per side. Remove the monkfish, reserving pan drippings, and keep warm while preparing the sauce. Melt the remaining tablespoon of butter in a saucepan. Add the shallots and sautÅ until transparent. Add the Champagne and simmer over medium heat until reduced by half. Stir in the cream and continue to simmer several minutes until the sauce thickens. Add the pan drippings from the monkfish to the sauce and season if necessary. Arrange the grapefruit and orange segments around the edge of the serving platter. Place the monkfish in the center, spoon the sauce over the fish and sprinkle with chives. Serve immediately.