Cut the monkfish into 4 equal pieces. Add salt and pepper.
In a small casserole with a little butter, cook the monkfish
covered for about 8 minutes.
Add the garlic and shallot, previously chopped.
Deglaze with 15 cl of Mount Gay® rum.
Add the vanilla and the flour, then the coconut cream.
Place a piece of monkfish in the center of a plate.
Finish the sauce by adding the Mount Gay® rum, the butter and
a half lime.
Whisk in white butter.
Cover monkfish with sauce.
Serve with white rice or vegetables.