Monkfish is wonderful and very flexible. I’ve prepared it a few ways because of it’s versatility. Here, I cut it into medallions. In a skillet, sauté your finely diced shallots and garlic in butter until soft. Add your medallions of monk fish around the pan, paying attention not to overcrowd. Do the monkfish in batches and sear them turning once. When the fish is cooked remove and add your Sauvignon Blanc to make a pan sauce. Season with salt and pepper. Reduce and return your fish to the pan. Add your finely chopped chives. Pour into a small bowl and serve as an appetizer with buttered wedges of crunchy rustic toast. I promise it’s a fantastic appetizer.