Pan Roasted Monkfish Steaks with Merlot

Yield:	1 Servings
Categories:

1 1/2	lb	Monkfish fillets, skin off, boneless
		Salt and freshly ground black pepper
2	tb	Olive oil
2	lg	Shallots, peeled and finely chopped (about 1/4 cup)
1/4	lb	Italian pancetta bacon, roughly chopped
1/2	c	Merlot (or other dry red wine)
1/2	c	Fish stock
1/2	c	Veal stock
8		Fresh sage leaves, chopped (8 to 10)
2	tb	Whole sweet butter