Seared Monkfish with Balsamic and Sun-Dried Tomatoes

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

Directions

Instructions Checklist

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

    Source: https://www.allrecipes.com

Monkfish Provincial

A great recipe for monkfish or tilapia with garlic, tomatoes, mushrooms, and white wine. This is one of my mother's favorite recipes! Serve over pasta or rice.

Ingredients

  • salt and pepper to taste

  • Cajun seasoning to taste

  • ½ cup all-purpose flour

  • 1 ½ pounds monkfish fillets, roughly chopped

  • 2 tablespoons olive oil

  • ¼ cup butter

  • 3 cloves garlic, minced

  • 1 large tomato, diced

  • 1 (8 ounce) package sliced fresh mushrooms

  • ¼ cup dry white wine

  • 1 tablespoon chopped fresh parsley

Directions

Instructions Checklist

  • Step 1

    In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.

  • Step 2

    Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.

Nutrition Facts

  • Per Serving: 385 calories; protein 28.7g; carbohydrates 16.8g; fat 21.3g; cholesterol 73.1mg; sodium 294.5mg.

    Source: https://www.allrecipes.com