Grilled monkfish with red wine sauce

Ollie Moore

Main
easy
4
30 minutes

PT30M

Ollie Moore pairs the meaty texture and flavour of monkfish with a rich red wine and caramel sauce; an unusual pairing, but one that works fantastically due to the balance of sweet and sour notes. This grilled fish recipe would be a fantastic and original option for a summer barbecue.

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Ingredients

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Metric

Imperial

Monkfish

4 monkfish fillets, each weighing 150g
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

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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

90g of sugar
90g of water

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

90g of red wine vinegar
600ml of red wine
150ml of port

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

30g of balsamic vinegar
45ml of extra virgin olive oil

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