June 06, 2022

How To Prepare Seared Monkfish With Balsamic And Sun-Dried Tomatoes?

By Aussie Meat
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Ocean Catch New Zealand Monkfish Boneless And Skinless Fillets

Ocean Catch New Zealand Monkfish Boneless and Skinless Fillets | Buy 9 Get 1 Free

Preparation Time: 15 mins Cooking Time: 5 mins Serving: 4

  • 300g monkfish fillets
  • ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sun-dried tomato oil
  • 2 cloves garlic
  • ½ teaspoon white sugar
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons minced fresh parsley
  1. Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, & sugar in a small bowl. Toss to coat & set aside.
  2. Cut each fillet crosswise into 3 to 4 pieces. Season with salt & pepper.
  3. Heat 1 tablespoon olive oil & butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip & continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, & cover to keep warm.
  4. Pour sun-dried tomato mixture into the skillet & quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish & garnish with parsley.
  5. Serve with your favourite selection of side dishes.

Aussie Meat
Aussie Meat


Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.