Description
I was recently introduced to monkfish (sold as “monkfish tail” in fish markets) and it has become a new favorite of mine. It’s often called “poor man’s lobster” because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.
Ingredients
- ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
- 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon sun-dried tomato oil
- 2 cloves garlic, minced
- ½ teaspoon white sugar
- 2 (12 ounce) monkfish tail fillets
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon butter
- 2 tablespoons minced fresh parsley
Instructions
- Combine sun-dried tomatoes
- 2 tablespoons olive oil
- balsamic vinegar
- tomato oil
- garlic
- and sugar in a small bowl. Toss to coat and set aside.
- Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown
- about 3 minutes. Flip and continue cooking until opaque throughout
- 2 to 3 minutes more. Reduce heat to low
- remove fish to a plate
- and cover with aluminum foil to keep warm.
- Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed
- about 20 seconds. Spoon topping over fish and garnish with parsley.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 4