Seared Monkfish with Balsamic and Sun-Dried Tomatoes

I was recently introduced to monkfish (sold as "monkfish tail" in fish markets) and it has become a new favorite of mine. It's often called "poor man's lobster" because its firm flesh and delicate, slightly sweet flavor are similar to lobster. Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap.

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

Ingredients

• 1 tablespoon butter
• ½ teaspoon white sugar
• 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
• ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
• 2 (12 ounce) monkfish tail fillets

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.