ROASTED MONKFISH WITH BALSAMIC VINEGAR AND SHALLOTS
From a newspaper that got it from "The Modern Seafood Cook" by Edward Brown and Arthur Boehm (1995).
Provided by Oolala
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total.
- Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter.
- Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots have softened, 3-4 minutes.
- Slice the fillet into 1" pieces. Pour the sauce on top and garnish with the parsley. Serve immediately.
Nutrition Facts : Calories 182.8, Fat 4.9, SaturatedFat 0.9, Cholesterol 42.5, Sodium 37.6, Carbohydrate 8.3, Fiber 0.3, Sugar 4.4, Protein 25.4
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Niamh Dyson
[email protected]This was my first time cooking monkfish and it was a success! The recipe was easy to follow and the fish turned out delicious.
Muhammad Saood
[email protected]I've made this dish several times and it always turns out great. The monkfish is always tender and flaky, and the sauce is always flavorful.
Kaitetsi A Rachel
[email protected]This recipe is a keeper! The monkfish was cooked to perfection and the sauce was to die for.
Coffee Bean
[email protected]I made this dish for a dinner party and it was a huge success. The guests raved about the monkfish and the sauce.
sweetpee love
[email protected]This dish was a hit with my family. The fish was flaky and tender, and the sauce was rich and flavorful.
Prince Benz
[email protected]Not a fan of monkfish, but this recipe made me a believer! The fish was cooked perfectly and the sauce was amazing.
MD: Rakib
[email protected]Easy to follow recipe with delicious results. The fish was moist and flavorful, and the sauce was perfect.
Sk Sabuj
[email protected]The flavors in this dish were incredible. The balsamic vinegar and shallots added a wonderful depth of flavor to the fish.
Abdul rahman Abdul hanan
[email protected]Followed the recipe to the T and the monkfish came out dry and overcooked. Not sure what went wrong.
Mark Oellrich
[email protected]Amazing recipe! The fish turned out perfectly cooked and the sauce was divine. Will definitely make this again.
Israfeel Islam
[email protected]This roasted monkfish dish was an absolute delight! The combination of balsamic vinegar and shallots created a tangy and flavorful sauce that perfectly complemented the tender and flaky fish.