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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

    • 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.

    Frozen Monkfish Products

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