It is a refined and flavorful main course, perfect for special occasions. The fish is seasoned with Mediterranean aromas, deglazed with brandy for a unique aromatic touch, and pan-cooked for a tender and juicy texture. Easy to prepare, it impresses with its balance of intense and delicate flavors
Clean the monkfish tails by removing the skin and central bone to obtain the fillets
2
In a bowl, mix the wine, brandy, honey, and a bit of olive oil, then add the monkfish pieces, letting them marinate in the refrigerator for an hour, covered with plastic wrap
3
After marinating, take the monkfish fillets and roll them up, securing them with kitchen twine or a toothpick
Tip:
If the fillets are too large to be rolled, cut them into strips or cook them in pieces
4
Heat some olive oil in a pan and bring it to temperature, then sear the monkfish medallions over high heat for one minute per side
5
Add the marinade liquid and let it cook over medium heat for about ten minutes, until it has reduced
6
Thinly slice the fennel and season it with olive oil, salt, and pepper. Plate the monkfish, drizzling it with the reduced cooking sauce
Cost
Monkfish is not an especially expensive fish. This recipe offers a great balance between cost and elegance, making it perfect for impressing guests
Health
There are not many added fats, and with a particularly light side dish, it is a healthy and creative dish
4.9
Rate
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