in Recipes

Monkfish in tomato vinaigrette

updated

Spread the love

Ingredients for 4 servings:

  • 800 g fish, ready-to-cook monkfish
  • Salt
  • 2 tbsp lemon juice
  • 2 beefsteak tomatoes
  • 2 garlic cloves
  • 160 ml olive oil
  • 3 tbsp vinegar (sherry vinegar)
  • Pepper, freshly ground white
  • 200 ml fish stock

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Rinse the fish, pat dry, and season lightly with salt and lemon juice. For the tomato vinaigrette, briefly soak the tomatoes in hot water (do not boil), then rinse in cold water and skin. Remove the stem ends and dice the tomatoes. Peel and finely chop the garlic. Heat the oil and sauté the tomatoes and garlic for 4 minutes. Stir in the vinegar, salt, and pepper. Let the sauce cool slightly. Cut the fish into 4 slices and let it simmer in the hot fish stock for about 6 minutes. Arrange on plates and pour the lukewarm sauce over the tomatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Strawberry-Vanilla Smoothie

Pumpkin seed oil vinaigrette