Prep 10 mins
Cook 10 mins
From a newspaper that got it from "The Modern Seafood Cook" by Edward Brown and Arthur Boehm (1995).
- 2 teaspoons olive oil
- 1 1⁄2 lbs monkfish fillets, in one piece
- 4 shallots, thinly sliced
- 1⁄2 teaspoon black pepper
- 1⁄3 cup balsamic vinegar
- 1 tablespoon honey
- 1⁄2 cup flat leaf parsley, for garnish
- 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.
Didn't really care for it. It is very similar to lobster but I didn't like it with the sauce.