Grilled monkfish with red wine sauce
by
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.
Discover more:
Share recipe
Related recipes
Related recipes
Monkfish fingers wrapped in Parma ham with lemon, thyme and pepper
BBQ grilled fish with homemade chilli and lime dip
Grilled mackerel with beetroot and new potato salad
Jamestown grilled prawns
'Two tails' - monkfish and oxtail, herb pancake, smoked bacon and parsnip
Ingredients
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
Method
1
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
3
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
- 4 monkfish fillets, each weighing 150g
- oil, for coating
- 1 lemon, juiced
5
To serve, plate the fillets and carefully pour over the red wine sauce. Serve immediately with grilled vegetables
- chargrilled vegetables, to serve
You may also like
Grilled monkfish with red wine sauce
SITES
INFORMATION
© Great British Chefs 2019