Seared Monkfish with Balsamic and Sun-Dried Tomatoes

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

Recipe Instructions

Step 1
Add sun-dried tomato mixture to the skillet; quickly stir until just warmed, about 20 seconds. Spoon over monkfish; garnish with parsley.
Step 2
Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, garlic, sun-dried tomato oil, and sugar in a small bowl; set aside.
Step 3
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.
Step 4
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.

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

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