Season the monkfish with salt.
Bring 6 quarts of water to a rolling boil
and add 2 teaspoons salt.
In a 12 to 14-inch saute pan, heat the olive oil, garlic, jalapenos, monkfish
, salt and pepper and cook until softened, but not browned, about 5 to 6 minutes. Add tomatoes, white wine, and monkfish and simmer
5 to 6 minutes more, until the monkfish is just cooked. Add the mint leaves and stir through. Remove the pan from the heat.
Cook the pasta
according to the package directions until just al dente
. Pour the hot pasta into the pan with the monkfish and stir gently to mix. Pour the pasta into a warm serving dish, sprinkle with the fennel
leaves and mint. Serve immediately.