Since I know you're all drinking white wine, here is a recipe!

Mark Bittman of the New York Times recommends bringing a restaurant trick home to your own kitchen with his recipe for Monkfish with Mashed Potatoes and Thyme:

http://www.nytimes.com/2007/10/24/dining/241mrex.html?_r=1&ref=dining&oref=slogin

Serving fish on a bed of mashed potatoes pairs, in Bittman's words,"the soothing earthy flavor and creaminess of the potatoes ... (and)the fish's brininess, making for a simple surf and turf. With eachbite, the fish almost melts into the potatoes, creating a kind of instant brandade, or an almost no-work fish cake."The key is to use all-purpose or floury (baking) potatoes and make the mashed potatoes as rich as you dare. Don't mash with a foodprocessor, it will make the potatoes gummy.