Monkfish American style

Chop the onion finely to make it easier to poach.

Heat a frying pan over medium heat with the oil, as soon as it is ready add the onion, season with salt and pepper to taste and lower the heat so that it fries slowly. *If you want to speed up the poaching add a pinch of baking soda.

Prepare the monkfish: clean it and cut it into slices. Mark it in a non-stick frying pan or griddle and set aside. *You can do this step at the beginning and use the same pan, but I recommend avoiding it to prevent sticking later.

When the onion is golden brown, add the garlic clove and the chili pepper. *The chili can be replaced by a little Tabasco, according to taste.

Add the spoonfuls of tomato. Wait for the juice to reduce and for it to become full-bodied. *For a recipe of 10, I recommend using natural grated tomato instead of canned tomato. You will only have to leave it a few minutes longer, but the flavor is worth it.

Add the whiskey and flambé. *You can substitute cognac or rum for the whiskey, but don't forget to flambé.

Add the monkfish slices, leave for about five minutes and serve.