Monkfish or Tofu Scaloppine

We've had a rush of unseasonably warm weather these past few days, allowing leisurely afternoons on the back porch with a glass of iced tea, and long hikes through the woods, admiring the autumn palate while savoring the soothing, spring-like weather.

Alas, I have noticed today, as I've been dashing about cleaning the house and preparing for work tonight, that the rains and chill temperatures are surreptitiously creeping their way back, but the warm weather did for a time make me long for more fanciful, elaborate dishes, such as our reincarnation of a monkfish scaloppine we first tasted at a little downtown bistro when celebrating the completion of Zach's second year of medical school many months ago. We were both enchanted with the dish, and determined to recreate the recipe at home, but monkfish proved far more challenging than I had anticipated. Even after the fish has been skinned a thick outer membrane remains, and unknowingly failing to remove the outer membrane before cooking resulted in a dish that was far from edible... On a second attempt, I found that cooking the fish very lightly, just as I would cook other firm white fish, yielded a dish that was technically cooked, as in, "Safe to Eat," but had a decidedly, er, rubbery consistency. Finally, though, I learned to first crisp the fish in a flour coating, and then allow it to simmer in a richly flavorful sauce, all to result in the most meltingly tender, explosively piquant fish dish we've ever tasted... As always, persistence prevails! I've also found that the heady flavors of this light white wine sauce pair beautifully with breaded tofu as well... and bring a taste of spring to the depths of November!

Monkfish or Tofu Scaloppine

1/2 cup whole wheat flour
8 oz monkfish, skin and membranes removed OR 8 oz firm tofu
4 T olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp anchovy paste (optional - leave this out for the veg version...)
3 oz white wine (I used a pinot grigio)
1 (14.5 oz) can chopped tomatoes, undrained
3 oz vegetable broth
1/4 tsp crushed red pepper flakes
8 oz whole wheat spaghetti, cooked according to package directions

~ Place the whole wheat flour in a large zip-top plastic bag, and season with salt and pepper.
~ If you're using the monkfish, once you've made sure the skin and membranes are completely removed, cut the monkfish into 1" cubes. If you're using the tofu, simply cut it into 1" cubes.
~ Place the monkfish or tofu in the bag with the flour, seal the zip-top, and gently shake the bag until the monkfish or tofu cubes are thoroughly coated in flour.
~ In a large skillet over medium heat, brown the monkfish cubes or the tofu cubes in the olive oil for only 1 minute on each of two sides.
~ Add the onion and garlic, and saute, stirring gently to avoid disrupting the monkfish or tofu cubes, until the onion and garlic just begin to brown.
~ Stir in the anchovy paste, if you're using it, immediately followed by the white wine, tomatoes, broth, and red pepper flakes. Bring the mixture to a boil, stirring gently but frequently.
~ Reduce the heat to bring the mixture to a simmer, season to taste with salt and pepper, and simmer for just 5 minutes.
~ Immediately remove the dish from the heat, and serve right away, atop the whole wheat pasta!