Ingredients 2 tbs. unsalted butter 1/4 c. finely chopped sweet onion 1/2 c. dry white wine (or dry vermouth) 3/4 c. stock (vegetable, fish or chicken) 1/2 tbs. saffron threads 1/2 c. half-and-half 1/4 c. cream cheese juice of 1 lemon 1 - 1 1/2 tbs. capers 1 lb. monkfish cut into 1 1/2" medallions Prep Time: 10 minutes Cook Time: 25 minutes Directions Melt butter in a skillet over medium heat. Toss onion in butter and cook until soft. Add the wine and simmer until reduced by half. Add the stock and saffron threads. Increase heat to a light boil and cook until reduced by half. Reduce heat to a light simmer. Add half-and-half and cream cheese. Whisk until well-blended.
Whisk in lemon juice. Simmer, stirring occasionally until sauce begins to thicken. Add the capers and monkfish to the pan and toss lightly in the sauce. Cover and cook for 7-8 minutes, lightly tossing fish in the sauce every few minutes. Notes * This is not my original recipe. I was inspired by https://www.youtube.com/watch?v=Z4iUq9WgrkI , but we don't eat tomatoes and I didn't have shallots or cream. * Since the recipe called for lemon, the tartness of the cream cheese combined with the half-and-half added flavor and produced the perfect sauce. * I rarely cook with white wine because it doesn't last, so I always keep a bottle of dry vermouth in the kitchen -- it's the perfect substitute. * When I have a recipe that calls for stock, I always use Better Than Bouillon. It keeps well in the refrigerator and comes in every flavor under the sun.