2 lbs. monkfish tail
1 c. grapes, peeled
2 shallots, chopped
1/2 c. white wine
4 tbsp. butter
1 c. fish stock
Juice of 1 lemon
Salt and pepper to taste
Some flour to coat the fish

Peel some of the gristle off the tail. Sprinkle some salt and pepper and lightly coat with flour. Preheat oven to 475 degrees.

In a large skillet melt the butter over high heat and brown the monkfish on one side. Turn it over and roast in oven for a few minutes until tender. Remove the monkfish to a platter.

Add the shallots, grapes and white wine. Reduce the wine to almost half and add fish stock. Let boil a few seconds and thicken with some cornstarch-water mixture to desired consistency. Add lemon juice and salt and pepper to taste. Slice the monkfish into 1/2-inch thick pieces. Pour the sauce over and serve.