1 1/2 lb. Monk fish
3 tbsp. flour
3 tbsp. romano cheese
1 tbsp. mixed herbs: tarragon, parsley, rosemary
1 tbsp. green peppercorns
1 clove garlic, crushed
1/4 c. dry sherry
2 tbsp. orange marmalade
4 tbsp. butter
1/4 c. orange juice

Mix flour, cheese, and herbs. Coat fish with it. Medium high pan: melt 3 tablespoons butter. Add fish and green peppercorns. Cook 5 minutes. Turn fish over. Add half sherry. Spoon orange marmalade on top. Continue cooking until fish is done, about 5 minutes (10 minutes per inch of thickness). Put fish on warm plate. Turn heat up on pan, add remaining sherry and orange juice. De- glaze pan until sauce is reduce by about 1/3. Add last pat of butter; serve sauce over fish.