Roasted Monkfish with Porcini Mushrooms*

4 monkfish pieces (6 oz each), trimmed
Flour seasoned with curry, coriander, and ground fennel seeds
8 to 10 oz fresh porcini mushrooms, sliced thinly
12 oz orzo pasta
4 oz chicken stock
1 bunch chives
1 beefsteak tomato, sliced in four
24 oz port wine, reduced by 75%
3 tsp sherry vinegar
1 sprig of thyme

Dredge monkfish in seasoned flour. Sear fish in a skillet sprayed with cooking spray and place it in a 325° oven until done (reserve until needed). Heat pasta and porcini mushrooms in chicken stock. In the skillet used for the fish, add reduced port and vinegar. Bring to a boil and reduce until syrupy. Sear tomatoes in a hot skillet. Place a tomato slice in the center of each serving plate.

Top with orzo and mushrooms. Cut fish into slices and lay around pasta. Spoon syrup around plate. Sprinkle with chives. Serve with Grilled Sourdough Bread with Tomatoes, Arugula, & Sweet Onions.