Monkfish Scaloppine With Shiitakes, Chianti And Sage Recipe

• 4 Tbsp. Virgin extra virgin olive oil
• 1 x Monkfish filet - (1 lb) cut into 8 slices
•     about 1/2" thick
• 2 ounce Flour mixed with
•     Salt to taste, and
•     Freshly-grnd black pepper to taste
• 1 lb Shiitake mushrooms hard foot removed,
•     and cut in half
• 8 x Sage leaves
• 8 ounce Dry red wine (preferably Chianti)
• 1 c. Basic Tomato Sauce see * Note
• 2 Tbsp. Cool butter
• 1/8 c. Finely-minced fresh parsley

Directions