8 oz monk fish

2 tbs butter

1/2 lemon juice

1/2 cup seasoned flour

1 pinch salt

1/4 cup white wine

1/2 tbs fresh chopped parsley

2 tbs butter

Cut monk fish into 4 pieces. Dredge in seasoned flour. Saute in 2 tbs butter. Cook 1 minute on each side. Remove. Add while wine, lemon, parsley and reduce by half. Shake 2 tbs butter into pan and serve over fish.