Monkfish, which is marketed in fish shops as “monkfish tail,” has recently become one of my new favorite foods. Because of its firm meat and delicate, slightly sweet flavor, it is frequently referred to as “poor man’s lobster.” This recipe is easy to make and is served with a balsamic, garlic, and sun-dried tomato topping.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 118 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
It was easy, fast & tasty! Grocery was out of monkfish, substituted codfish, so goooood!
Quite good!!
Followed recipe to the letter. Fish wasn’t cooked thru after specified time; had to recook for longer at medium to low heat but then fish became rubbery. First time All Recipies has failed me! 🙁
This recipe is fantastic and I have made it twice so far – a total keeper! The only changes I made were to cut the monkfish into medallions because they saute more evenly and quickly (and get better sauce coverage!) and I also reduced the oil to a bare minimum, at least by a third, maybe even half, and it still tastes rich. Highly recommend!
Use Compari tomatoes and artichoke hearts in the sauce. Awesome! Threw in some olive tapenade, too.