Seared Monkfish With Balsamic And Sun-Dried Tomatoes Recipe

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

Ingredients:

• 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

Instructions:

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