Braised Monkfish and Shrimp


1 Lb. Monkfish cut into medallions - 1/2 inch thick
3/4 Lb. Shrimp shell on
1 Tbsp. pepper
1/2 Sweet onion - sliced thin
2 Sweet bell peppers - sliced thin
1 Carrot - sliced thin
1 cup sliced mushrooms
6 cloves of garlic
1 Tbsp. ginger - shredded
2 Tbsp. olive oil
2 cups wine
1/2 cup teriyaki sauce
3 cups shredded cabbage


Seaon fish with pepper. Sear in a large straight sided skillet. Remove fish and set aside. Over medium flame, saute all vegetables except cabbage until vegetables turn limp. (Add wine as needed). When veggies are tender, add cabbage, monkfish, shrimp, and remaining wine. Allow to simmer for about 20 minutes covered. Baste or gently mix every 5 minutes. Finish with teriyaki sauce drizzled over to taste.