Seared Monkfish with Balsamic and Sun-Dried Tomatoes recipe
All Recipes Seafood Fish
Ingredients
- 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 2 (12 ounce) monkfish tail fillets 1 pinch salt and ground black pepper to taste 1 tablespoon butter 2 tablespoons minced fresh parsley
Nutrition Info
- 303.1 caloriescarbohydrate: 4.4 gcholesterol: 50.1 mgfat: 20.3 gfiber: 0.6 gprotein: 25.3 gsaturatedFat: 3.8 gservingSize: -sodium: 117.5 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Seared Monkfish with Balsamic and Sun-Dried Tomatoes
Directions
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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.
Use a sharp knife to cut the purple translucent membrane away from each fillet. 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 with aluminum foil 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.