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Seared Monkfish with Balsamic and Sun-Dried Tomatoes
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

Instructions

  1. Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
  2. Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
  3. Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
  4. Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.

Nutrition Facts

Calories: 303
                                 % Daily Value *
Total Fat: 31 %
Saturated Fat: 
Cholesterol: 17 %
Sodium: 5 %
Potassium: 24 %
Total Carbohydrates: 1 %
Dietary Fiber: 3 %
Protein: 51 %
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: 
This recipe was featured on BestRecipeFinder.
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