Monkfish Tail Steaks

Method

• Monkfish Tail Steaks – Step-by-Step Method
• Pat the monkfish tail steaks dry with paper towels
• Season both sides of the monkfish pieces with salt and ground white pepper
• Place a heavy skillet or sauté pan over medium-high heat, add a generous amount of olive oil, and heat until just shimmering
• When the oil is hot, lay the monkfish steaks in the pan, taking care not to overcrowd; sear for about 2-3 minutes per side until lightly golden and just opaque
• Remove monkfish steaks to a warm plate and loosely tent with foil to rest
• Lower the heat to medium, add the butter to the same pan; let it melt and foam gently
• Add the finely sliced shallot and sauté for 1-2 minutes until just translucent and fragrant
• Pour in the dry white wine and apple cider vinegar
• Scrape up any browned bits from the bottom of the pan with a wooden spoon
• Increase heat slightly and let the sauce boil for 1-2 minutes to reduce volume by about half
• Season the sauce lightly with salt and white pepper to taste
• Return the monkfish steaks to the pan and coat them gently with the sauce, cooking for another 1 minute to rewarm
• Remove from heat and transfer the monkfish steaks to serving plates
• Spoon over the buttery shallot sauce evenly across steaks
• Garnish each plate with a sprinkle of finely chopped fresh parsley
• Serve immediately while hot