Sautéed Monkfish with Merlot

Method

1. Cut the monkfish into 6-ounce portions, season with salt and pepper and dust lightly with the flour, shaking off the excess.
2. Heat the oil in a sauté pan and brown the fish on each side. Lift it out and set aside.
3. In the same pan cook the ginger and garlic, then add the pancetta. After 2 to 3 minutes pour in the Merlot and boil until it has almost all gone.
4. Add the fish stock and boil until it has almost gone too, then add the beef stock and boil for 2 to 3 minutes.
5. Return the fish to the pan and cook it in the sauce for 3 to 4 minutes. Lift it out onto plates.
6. Stir the sage into the sauce, swirl in the butter, and serve at once.