Great, just what you need--an addiction to a succulent seafood dish. We're not sure they even know how to treat this at Betty Ford.

You will need:

• 2 lbs monkfish filet
• 1 tbsp. minced garlic
• 2 tbsp. clarified butter
• Salt and pepper to taste
• 4 tbsp. breadcrumbs
• 1 lb. assorted wild mushrooms
• 4 medium shallots, peeled and chopped
• 1 cup cooked red lentils
• 1 cup chopped tomato
• 1/2 cup chicken stock
• 2 tsp. minced tarragon plus extra for garnish
• 1 cup vermouth
• 2 tbsp. balsamic vinegar
• zest of 1 lemon
• 3 tbsp. butter, cubed

Directions:

1. Preheat oven to 450°F. Trim monkfish of any membrane and cut into four large pieces. Rub each piece with clarified butter and chopped garlic; season with salt and fresh ground pepper, dust with breadcrumbs and set aside.
   
2. Heat clarified butter in a sauté pan, over medium-high until very hot but not smoking. Add the mushrooms, season with salt and pepper and sauté 3-4 minutes, until the mushrooms just begin to brown.
   
3. Add the cooked red lentils, chopped tomato, chicken stock and tarragon; reduce heat to medium and simmer 5 minutes. Cover and set aside.
   
4. Place monkfish filets in a saute pan with an ovenproof handle. Pour vermouth and balsamic around fish and sprinkle with chopped shallots. Place pan in the preheated 450°F oven and roast, uncovered, 7 to 10 minutes until the fish is barely cooked through and still moist in the center.
   
5. Transfer monkfish to the pan with the lentils to keep warm. Boil the vermouth mixture down to a syrup, remove from heat and whisk in the cold butter to make a sauce.
   
6. To serve, place a roasted monkfish filet over a mound of mushroom-lentils, spoon sauce over and garnish with lemon zest and tarragon sprigs.