Fresh Fish

Meaty textures with a rich red wine and caramel sauce, unusual but works amazingly well.

Recipes

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Grilled Monkfish with Red Wine Sauce

SERVES 4

TIME 30 MINUTES

DIFFICULTY = EASY

SHOPPING LIST

4 monkfish fillets, each weighing 150g  BUY ONLINE

1 lemon, juiced

oil, for coating

For the Sauce

90g of sugar

90g of water

90g of red wine vinegar

150ml of port

600ml of red wine

30g of balsamic vinegar

45ml of extra virgin olive oil

Chargrilled vegetables, to serve

Method        

Begin by preparing the red wine sauce. Combine the water and sugar in a small saucepan and lightly caramelise over a medium heat without stirring

Add the red wine vinegar and reduce the liquid to a third, then pour in the red wine and port and continue to reducing until it forms a syrup

Pour the balsamic vinegar into the saucepan and whisk in the olive oil. Season with a little salt and pepper, and finely sift to make sure it is smooth

For the monkfish, sprinkle salt over the fish to season and then brush the fillets all over with a little oil. Cook for 4-5 minutes either on a barbecue or a hot griddle pan until the fish is slightly scorched on the outside and cooked through, then remove from the heat and drizzle some fresh lemon juice over the monkfish

To serve, plate the fillets and carefully pour over the red wine sauce. Serve immediately with grilled vegetables

 

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