Pan Fried Monkfish with Red Wine Sauce

Firm, meaty monkfish fillets pan fried and served with a rich red wine and nut-brown butter sauce.

Dinner Seafood Gourmet Red Wine Monkfish

Estimated Nutrition

Calories

405.6

kcal / serving

1622.4 kcal total

Carbs

13.6g

per serving

54.2 g total

Fat

29g

per serving

115.8 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

Red Wine Vinegar

Dairy

125

Butter

unsalted

Liquids

Red Wine

good quality

NutsSeeds

pinch

Salt

for seasoning

clove

Garlic

peeled

sprig

Thyme

fresh

OilsFats

Olive Oil

Seafood

piece

Monkfish

fully trimmed, cut into 1cm thick escalopes

Vegetables

piece

Shallot

finely diced

Method

Season the monkfish escalopes with a small amount of salt.

Heat a frying pan with a knob of butter and the olive oil.

Cook the fish for one minute on each side until golden.

Place the fish on a plate and cover with cling film to rest.

Simmer red wine, vinegar, sugar, 50ml water, and shallot in a pan until syrupy.

Cook remaining butter, thyme, and garlic in a pan until nut-brown.

Whisk the red wine syrup and browned butter together.

Remove the garlic clove and adjust seasoning to taste.

Spoon the red wine dressing over the monkfish and serve.