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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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
4 monkfish fillets, each weighing 150g
oil, for coating
1 lemon, juiced
To serve, plate the fillets and carefully pour over the red wine sauce. Serve immediately with grilled vegetables
chargrilled vegetables, to serve
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