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    • Monkfish Tail Steaks

    Monkfish Tail Steaks

    Mark Sharron
    Easy
    20 minutes
    1

    Monkfish is a great fish to cook with. The steak is juicy and flavorful. It pairs well with the Mediterranean-inspired flavors of the vegetables and herbs. Succulent and tasty, this recipe is worth every penny.

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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

    • 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