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Pan Fried Monkfish with Red Wine Sauce


2 small monkfish fillets, fully trimmed, cut into 1cm thick escalopes

1 tbsp olive oil

50ml/2floz good red wine

50ml/2floz red wine vinegar

50g/2oz caster sugar

50ml/2floz water

125g/4½oz unsalted butter

1 garlic cloves

Sprig of thyme

Pan Fried Monkfish with Red Wine Sauce
Difficulty: easy
Serves: 4


• Season the monkfish with a little salt.
• Heat a frying pan until medium hot, add a little of the butter and oil and the monkfish, and cook on each side until just golden – about 1minute either side. You might need to do this in batches.
• Remove and rest on a plate, covered in cling film.
• Place the red wine, vinegar, sugar and water into a saucepan and cook until reduced to a syrup.
• Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour.
• Mix the red wine and butter together – there should be double the quantity of butter to red wine – check the seasoning.

To serve –
• Place the monkfish onto the plate then spoon the red wine dressing over the top.