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Seared Monkfish with Balsamic and Sun-Dried Tomatoes
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Succulent monkfish seared to perfection, topped with flavorful balsamic garlic sauce and sun-dried tomatoes for a gourmet meal in minutes.
Ingredients:
  • 0.33333334326744 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
  • 0.5 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
Instructions:
  • In a small bowl, mix sun-dried tomatoes, 2 tablespoons of olive oil, balsamic vinegar, tomato oil, garlic, and sugar. Toss well to coat and set aside.
  • Carefully remove the purple translucent membrane from each fillet using a sharp knife. Cut each fillet into 3 to 4 pieces and season with salt and pepper.
  • In a large skillet over medium-high heat, combine 1 tablespoon of olive oil and butter. Sear the monkfish until golden brown for about 3 minutes. Flip and cook until opaque throughout, about 2 to 3 minutes. Reduce heat to low, transfer fish to a plate, and cover with aluminum foil to keep warm.
  • Transfer the sun-dried tomato mixture into the skillet and swiftly heat for about 20 seconds. Drizzle the warm mixture over the fish and embellish with fresh parsley.

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