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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

303 calories; protein 25.3g; carbohydrates 4.4g; fat 20.3g; cholesterol 50.1mg; sodium 117.5mg. Full Nutrition

Reviews (2)

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
Use Compari tomatoes and artichoke hearts in the sauce. Awesome! Threw in some olive tapenade, too. Read More