MONK FISH: Poorman's lobster it used to be called, not now @ 10 bucks a pound... These fish are UGLY, they feed on shell fish so the have quite a set of choppers, rarely seen as they are headed & all we usually see are the tails....The texture is rather lobster like, you are what you eat....

 Serves one.

8 oz. cleaned (slime off) Monkfish tail, I prefer Port Clyde Fresh Catch

one Les' Green arrow Farms tomato, diced medium

tsp. Minced garlic,

4 oz fish stock or canned clam juice

2 oz sliced onion

2 oz medium diced Linguisa sausage

2 oz poblano chili pepper

 cup of cleaned fresh spinach

 The requisite olive oil to sauté

Cafe Miranda Foccacia bread, 3"x3" square, cut in half oiled w/ olive oil & toasted well (think big crouton)

Heavy fry pan on medium high heat, oil in pan add first the garlic, as it browns add the onion, as that "sweats" add pepper & fry 'em, smell good? Add the Linguisa & just lite brown it. Add the fish & tomato, maybe some fresh oregano, & the stock. Cover, simmer till fish is BARELY cooked thru, add spinach, season w/ salt & pepper. Put the crouton in a nice rather large bowl & dump the lot on it. '

Quick, tasty & Local.