Monkfish Cooked In A Paper Bag

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
152
FAT
18%
CHOL
34%
SOD
14%

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Ingredients for 10 servings

1/3 cup dry white wine

2 tablespoons olive oil

Salt to taste, if desired

1 tablespoon rosemary leaves, finely chopped

1 1/2 pounds skinless, boneless monkfish fillets, or another firm-fleshed, nonoily white fish like black bass or cod

Steamed mussels for garnish, optional (see mussel recipe) (see recipe)

2 to 3 small to medium-size leeks

Freshly ground pepper to taste

2 tablespoons finely chopped Italian parsley

1 tablespoon finely minced garlic

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