Monkfish Tail Steaks

20 minutes
Amount Per Serving: Calories 481; Fat 16.9g; Sugar 3.3g; Protein 37.6g; Carbs 42.1g
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.
1 rating
layout 0 comment


  • 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


  • 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 another pan, heat butter and add the shallots and sauté on medium heat until fragrant and slightly golden in colour.

  • Add the fish and its cooking juices to the pan. Cook on medium high heat for 1 minute and then add the white wine and the remaining apple cider vinegar and mix well to remove any brown bits from the bottom of the pan.

  • 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 alongside a mixed salad tossed with a healthy salad vinaigrette.

Frozen Monkfish Products