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.

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Ingredients

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

Directions

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.

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  • 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

303.1 calories; 25.3 g protein; 4.4 g carbohydrates; 50.1 mg cholesterol; 117.5 mg sodium. Full Nutrition

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0