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    • Monkfish Tail Steaks with Parsley Beurre Blanc

    Mark Sharron
    Easy
    20 minutes
    1
    Amount Per Serving: Calories 481; Fat 16.9g; Sugar 3.3g; Protein 37.6g; Carbs 42.1g
    Monkfish Tail Steaks with Parsley Beurre Blanc is a flavourful recipe that is low-carb and keto-friendly. Perfect for health-conscious people like you!
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    Ingredients

    • 250g monkfish tail, 1/2 inch slices
    • 50g butter
    • 30ml dry white wine
    • about 30 ml of apple cider vinegar
    • salt and ground white pepper to taste
    • 1 teaspoon finely chopped fresh parsley
    • lots of olive oil
    • 1/2 shallot, finely sliced

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the finely chopped parsley and season with salt and pepper.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Serve Monkfish Tail Steaks with Parsley Beurre Blanc alongside a mixed salad tossed with a healthy salad vinaigrette.