Product(s):
OCEAN CATCH NEW ZEALAND MONKFISH BONELESS AND SKINLESS FILLETS (4-5 PIECES PER PACK, 300G)
Preparation Time: 15 mins / Cook: 5 mins / Serving: 4
Ingredients:
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
Method:
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
HOW TO PREPARE SEARED MONKFISH WITH BALSAMIC AND SUN DRIED TOMATOES?
準備時間：
15分鐘
烹調時間：
5分鐘
總耗時：
20分鐘
供食用：
4人份
材料：
- 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
製作說明：
- 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.
- Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
- 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.
- 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.
- Serve with your favourite selection of side dishes.
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作者
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.