
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.
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.