Seared Monkfish with Balsamic and Sun-Dried Tomatoes
Description
In this quick and easy recipe, monkfish tail fillets are pan-seared and paired with a delicious balsamic vinegar, garlic, and sun-dried tomato sauce.
Ingredients
•
1/3 cup sun-dried tomatoes with Italian herbs, drained and chopped
•
3 tablespoons olive oil, divided
•
2 tablespoons balsamic vinegar
•
2 cloves garlic, minced
•
1 tablespoon sun-dried tomato oil
•
1/2 teaspoon white sugar
•
2 (12 ounce) monkfish tail fillets
•
1 pinch salt and ground black pepper to taste
•
1 tablespoon butter
•
2 tablespoons minced fresh parsley
Directions
1
Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, garlic, sun-dried tomato oil, and sugar in a small bowl; set aside.
2
Remove purple translucent membrane from each fillet using a sharp knife. Cut each fillet, crosswise, into 3 to 4 pieces; season with salt and black pepper.
3
Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add monkfish; sear until golden brown, about 3 minutes. Flip; continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, transfer monkfish to a plate; cover with aluminum foil to keep warm.
4
Add sun-dried tomato mixture to the skillet; quickly stir until just warmed, about 20 seconds. Spoon over monkfish; garnish with parsley.