Seared Monkfish with Balsamic and Sun-Dried Tomatoes

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.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 303 Calories

Ingredients

• 1 tablespoon butter
• 1 pinch salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil, divided
• 2 tablespoons minced fresh parsley
• 1 tablespoon sun-dried tomato oil
• 2 (12 ounce) monkfish tail fillets
• 0.5 teaspoon white sugar
• 0.33333334326744 cup sun-dried tomatoes with Italian herbs, drained and chopped

Recipe Instructions

Step 1

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, garlic, sun-dried tomato oil, and sugar in a small bowl. Set aside.

Step 2

Remove purple translucent membrane from each fillet using a sharp knife. Cut each fillet into 3 to 4 pieces, crosswise. Season with salt and black pepper.

Step 3

Heat remaining 1 tablespoon olive oil and 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, transfer monkfish to a plate; cover with aluminum foil to keep warm.

Step 4

Add sun-dried tomato mixture to the skillet; quickly stir until just warmed, about 20 seconds. Spoon over monkfish; garnish with parsley.