Monkfish with tomato and vanilla sauce

Ingredients for 4 servings:

• 4 slice(s) monkfish (center piece)
• 4 tomatoes
• 200 ml fish stock
• 100 ml white wine
• 1 vanilla pod(s)
• 1 tsp brown sugar
• 1 shallot(s)
• 2 tsp pink pepper
• salt and pepper
• some lemon juice
• 1 tbsp balsamic vinegar
• tbsp chili powder
• possibly butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Have the fishmonger prepare the monkfish and cut it into portion-sized slices, leaving the central bone in the fish. Drizzle the fish with lemon juice and marinate it briefly. Roughly grind the pink peppercorns with a little salt, sprinkle one side of the fish pieces with it, and lightly press the pepper down. Blanch the tomatoes, skin and deseed them, and roughly dice them. Finely dice the shallots and cook them in a little olive oil until translucent. Add the tomatoes and fry briefly, then add the sugar and pour in the fish stock, white wine, and balsamic vinegar. Split open the vanilla pod and add it to the sauce. Reduce the mixture by about half. Season with salt, pepper, and a little chili. Brown the monkfish in olive oil on the unpeppered side for about 1 minute, reduce the heat, and brown the peppered side for another 1 minute. Add the sauce to the fish and let it simmer over very low heat for about 5 minutes. If desired, drizzle the sauce with a little cold butter. Remove the vanilla pod and serve.