Monkfish with Broccoli Rabe, Pine Nuts and Raisins

Clean the broccoli rabe, separating the leaves from the stems and finely chopping the central flowers, if any are present. Clean the monkfish, eliminating the central bone. Separate the two side fillets.

Boil the broccoli rabe in salted boiling water for 3 minutes, then drain and set aside. Heat 2 cloves of garlic with a little bit of oil in another pan, then brown the monkfish for 5 minutes, turning it on both sides.

Add salt, half a glass of wine and the pine nuts and raisins; let evaporate over high heat for one minute. Add the broccoli rabe and cook everything for 5 minutes. Serve the monkfish piping hot with the vegetables.