HOW TO PREPARE SEARED MONKFISH WITH BALSAMIC AND SUN DRIED TOMATOES!
OCEAN CATCH NEW ZEALAND MONKFISH BONELESS AND SKINLESS FILLETS (4-5 PIECES PER PACK, 300G)
Preparation Time: 15 mins / Cook: 5 mins / Serving: 4
1 X OCEAN CATCH NEW ZEALAND MONKFISH BONELESS AND SKINLESS FILLETS (4-5 PIECES PER PACK, 300G)
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, minced
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.
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.
3. 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.
4. Serve with your favourite selection of side dishes