Pan-fried Monkfish with Red Wine Sauce

GF

The delicate and elegant flavours in this red wine sauce go wonderfully with the pan-fried monkfish! Quick to make and great for entertaining guests.

by James Martin
Serves
4
Course
Main
Prep. Time
20 Mins
Cook Time
20 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Fully trimmed the monkfish fillets and cut into 1cm/½in thick escalopes.

2

Season the monkfish with a little salt.

3

Heat a large frying pan until medium hot, add a knob of the butter and all the oil. Cook the monkfish on each side until just golden – about a minute either side.

4

Remove the fish and rest on a plate covered in cling film.

5

Place the red wine, vinegar, sugar, water and shallot into a saucepan and cook until reduced to a syrup.

6

Heat a frying pan over a high heat and cook the remaining butter, thyme and whole garlic clove until a nut-brown colour.

7

Mix the red wine syrup and butter together – there should be double the quantity of butter to red wine – check the seasoning, then remove the garlic clove.

8

To serve, place the monkfish onto plates and spoon the red wine dressing over the top.

Comments & Ratings

to be the first to review this recipe below.

More Yellow tail wines recipes