1 1/2 lbs. monkfish (or other) fillets
Salt and freshly ground pepper to taste
Flour for dredging
1 1/2 c. veg. oil
1 lg. onion, thinly sliced
1/4 c. olive oil
1 sprig fresh rosemary or 1 tsp. dried
4 bay leaves
1 tsp. white wine vinegar
1/2 c. dry white wine
1/2 c. chicken stock

Remove the membranes and any dark red portions from the fillets. Slice the fish in 1/2 inch thick medallions. Salt and pepper, then dredge the medallions in flour. Shake off the excess flour. In a large non-reactive skillet, heat the vegetable oil and fry the fish in batches, turning once, until lightly browned and cooked through, about 4 minutes. Drain on paper towels.

In a second skillet, saute the onion in the olive oil until pale golden but not browned, adding the rosemary, bay leaves, and salt and pepper as the onion cooks, about 12 minutes over moderate heat. Add the vinegar, wine, and stock, and simmer 10 minutes.

In a deep serving dish, arrange the medallions in two layers, distributing half the onion mixture over each layer. Allow the fish to marinate at least 2 hours, warm and serve. Serves 4