Monkfish in cajun sauce

First time ever cooking Monkfish which I love for it's firm, lobster-like texture.

This is a quick and easy recipe based loosely on:
http://allrecipes.com//Recipe/monkfish-provincial/Detail.aspx

1 lb monkfish, cut in bitesize chunks
2 small tomatoes, chopped
2 cloves garlic, chopped
1 T flour
1 t cajun seasoning
1 T olive oil
1/2 c wine
1/2 T butter
salt to taste

Recipe portions are very loose.  I didn't measure at all.

1. Fry garlic in olive oil
2. Add tomatoes and cook until flesh starts to break down
3. Mix fish with flour and seasoning
4. Add wine, butter and fish
5. Cover and simmer for 3-4 mins

We had it with a baguette, but it would be better with a side of  rice.

We actually made this with zucchini, but I would skip it next time.  Zucchini doesn't absorb flavors very well.  Mushrooms would probably absorb flavors of sauce nicely.