Seared Monkfish With Balsamic And Sun-Dried Tomatoes Recipe

Cooking Directions

• STEP 1.Start by seasoning the monkfish fillets with salt and pepper.
• STEP 2.Heat a large skillet over medium-high heat and add olive oil.
• STEP 3.Place the monkfish fillets in the skillet and sear for about 3-4 minutes on each side, until golden brown and cooked through.
• STEP 4.Remove the monkfish from the skillet and set aside.
• STEP 5.In the same skillet, add balsamic vinegar and sun-dried tomatoes.
• STEP 6.Cook for a few minutes until the tomatoes are softened and the vinegar has reduced slightly.
• STEP 7.Return the monkfish to the skillet and cook for an additional minute to coat the fish with the balsamic and tomato mixture.
• STEP 8.Serve the seared monkfish with balsamic and sun-dried tomatoes hot, garnished with fresh herbs if desired.

Cooking Tips

• Make sure to pat the monkfish fillets dry before seasoning to ensure a crispy sear.
• Do not overcrowd the skillet when searing the monkfish, as this can prevent proper browning.
• If you prefer a thicker sauce, you can add a tablespoon of butter to the skillet after cooking the fish.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the monkfish in a skillet over low heat until heated through.
• Serve the seared monkfish with balsamic and sun-dried tomatoes as a main course with a side of roasted vegetables or a fresh salad.