Seared Monkfish with Balsamic and Sun-Dried Tomatoes recipe

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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

Nutrition Info

303.1 calories
carbohydrate: 4.4 g
cholesterol: 50.1 mg
fat: 20.3 g
fiber: 0.6 g
protein: 25.3 g
saturatedFat: 3.8 g
servingSize: -
sodium: 117.5 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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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