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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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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
4
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
Ollie Moore combines expert technique with lesser known ingredients to create truly unique dishes full of interesting, tasty flavours.
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Grilled monkfish with red wine sauce
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