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.