Braised Monkfish with Bacon and Tomatoes

2 lbs Monkfish (.5 lb per person)
4 oz Chopped Pancetta
1 28 oz can of Diced Tomatoes
1 cup of dry White Wine
.24 cup of chopped Garlic
1 tbsp Basil
2 tbsp of Olive Oil
Salt
Pepper

Note: Monkfish has firm white flesh attached to a central bone, and there are no rib bones to contend with. Cooked in one piece, monkfish absorbs flavors well; bacon, tomatoes, garlic and basil suit it perfectly.

Variation Tip: Thick mahimahi or sand shark fillets can be used instead of the monkfish.

Directions:
In a heavy flameproof casserole dish or Dutch oven, heat the olive oil over medium-high heat. Add the bacon and garlic and sauté until the bacon is fairly crisp and the garlic is beginning to brown, about 5 minutes. Push the bacon and garlic to the side and lay the monkfish in the dish. Sear until lightly browned on both sides, using tongs to turn the fish. Season lightly with salt and pepper. Add the tomatoes and pile most of them and the bacon mixture on top of the monkfish.

Add the wine and basil and stir to scrape up any browned bits from the bottom. Reduce the heat to low, cover and cook until the flesh starts to pull away from the backbone, about 20 minutes.

Transfer the fish to a warmed platter, and surround and top the fish with the vegetables. Serves 4.