250g Monkfish 
1 cup dry white wine
2 tablespoons honey
2 tablespoons Marsala wine 
6 cups seafood stock
3 tablespoons fresh mint, minced
1 teaspoon balsamic vinegar


1. Add white wine to the stock and bring to a simmer
2. Poach the Monkfish about 4 - 5 min. 
3. Remove to a warm plate and season with a little salt
4. Boil two cups of the broth rapidly until reduced to about a third of a cup
5. Add the honey, Marsala, mint and vinegar stir and season
6. The sauce should be very thick
7. Cut the Monkfish in medallions and serve over the sauce
8. Garnished with mint leaves


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