Seared Monkfish with Balsamic and Sun-Dried Tomatoes
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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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.