Name: Seared Monkfish with Balsamic and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Sun-dried tomatoes with Italian herbs, drained and chopped - ⅓ cup; Olive oil, divided - 3 tablespoons; Balsamic Vinegar - 2 tablespoons; Sun-dried tomato oil - 1 tablespoon; Garlic, minced - 2 cloves; White sugar - ½ teaspoon; Monkfish tail fillets - 2 (12 ounce); Salt and ground black pepper to taste - 1 pinch; Butter - 1 tablespoon; Minced fresh parsley - 2 tablespoons

Ingredients for - Seared Monkfish with Balsamic and Sun-Dried Tomatoes

1. Sun-dried tomatoes with Italian herbs, drained and chopped ⅓ cup

2. Olive oil, divided 3 tablespoons

3. Balsamic Vinegar 2 tablespoons

4. Sun-dried tomato oil 1 tablespoon

5. Garlic, minced 2 cloves

6. White sugar ½ teaspoon

7. Monkfish tail fillets 2 (12 ounce)

8. Salt and ground black pepper to taste 1 pinch

9. Butter 1 tablespoon

10. Minced fresh parsley 2 tablespoons

How to cook deliciously - Seared Monkfish with Balsamic and Sun-Dried Tomatoes

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.