Monkfish Tail Steaks with Parsley Beurre Blanc

Method

• Marinate monkfish tail (with the skin on) in a mixture of olive oil, a bit of apple cider vinegar, finely chopped shallots, salt and pepper. Set aside to marinate for about 10 minutes.
• Take the monkfish tail out of the marinade and quickly pan-fry each side until golden brown and cooked through.
• Place on a plate to keep warm whilst finishing off the rest of the pan.
• In creating beurre blanc, heat butter and add the shallots and sauté on medium heat until fragrant and slightly golden.
• Then add the white wine and the remaining apple cider vinegar and mix well.
• Add the fish and its cooking juices to the pan. Cook on medium-high heat for 1 minute.
• Add the finely chopped parsley and season with salt and pepper.
• Lastly drizzle on the extra virgin olive oil and serve immediately.
• Serving Suggestions: Serve Monkfish Tail Steaks with Parsley Beurre Blanc alongside a mixed salad tossed with a healthy salad vinaigrette.