CUT THE MONKFISH TAILS INTO PORTION-SIZED PIECES. DRY WITH PAPER TOWELS.
HEAT 3 OZS BUTTER AND A SPLASH OF VEGETABLE OIL IN A PAN OR AU GRATIN DISH.
WHEN THE BUTTER IS VERY HOT, SEASON THE MONKFISH WITH SALT AND PEPPER AND LAY IN THE PAN. BROWN ON BOTH SIDES.
MEANWHILE, TRIM AND PEEL 6 GARLIC CLOVES AND SLICE THINLY.
GRIND THE SAFFRON TO A POWDER WITH PINCH OF COURSE SALT IN A MORTOR AND PESTLE. POUR IN 1/2 CUP OF WHITE WINE.
INSERT THE BLADE OF A SHARP KNIFE IN THE CENTER OF THE MONKFISH FILLETS. TOUCH TO YOUR BOTTOM LIP. IF ITS WARM, THE FISH IS DONE. REMOVE TO A PLATE.
REDUCE THE HEAT. ADD THE GARLIC CLOVES AND COOK FOR 30 SECONDS, STIRRING.
ADD THE WHITE WINE AND SAFFRON. BRING TO A BOIL AND REDUCE BY HALF.
ADD ABOUT 3/4 CUP OF CRÉME FRAÎCHE. STIR INTO THE SAUCE.
REDUCE HEAT. RETURN THE MONKFISH TO THE PAN. TURN THE FILLETS A FEW TIMES TO COAT THEM WITH THE SAUCE.
SERVE WTH POTATOES, RICE OR ORZO PASTA.
SERVES 4
