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Grilled monkfish with red wine sauce

Grilled monkfish with red wine sauce

PT30M

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
2
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
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

Ingredients

Metric

Imperial

Monkfish

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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