Pan roasted monkfish steak with merlot recipe

Pan Roasted Monkfish Steak With Merlot Recipe

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Recipe intro

Introducing the delightful recipe for pan roasted monkfish steak with merlot! This mouthwatering dish combines the succulent flavors of monkfish steak with the richness of merlot wine. The monkfish is seared to perfection, creating a crispy exterior while retaining its tender and flaky texture on the inside. The merlot adds a deep, robust flavor that enhances the overall taste profile of the dish. Perfect for a special occasion or a gourmet dinner at home, this recipe promises to impress with its exquisite taste and elegant presentation.

Keywords: pan roasted, monkfish steak, merlot, succulent flavors, gourmet

Pan roasted monkfish steak with merlot recipe details

Pan roasted monkfish steak with merlot recipe, recipe Rating: 4.7
Number of votes:119Ingredients
1. Boneless, skin off, monk fish fillets (1 1/2lb)
2. olive oil (2tbsp)
3. peeled and finely chopped shallots (2large)
4. whole sweet butter (2tbsp)
5. chopped fresh sage leaves (8)
6. veal stock (1/2c)
7. fish stock (1/2c)
8. Merlot (1/2c)
9. roughly chopped Italian pancetta bacon (1/4lb)
10. freshly ground black pepper (to taste)
11. salt (to taste)

Method of preparation
1. Take monk fish fillets, slice them diagonally into 4 to 5 ounces steaks. Season the monk fish steaks with salt and pepper.

2. Take a frying pan, heat olive oil in it over medium heat for about 1 minute. Add the fish steaks and cook for 2 minutes on each side until the fish gets golden brown and seared.

3. Take out the fish from the pan and keep it aside on a warm platter. Add shallots to the same pan and cook for a moment and then add pancetta bacon. Cook for about 3 to 4 minutes.

4. Add the Merlot wine and cook it until almost all the wine has evaporated. Add the fish stock and cook it until it too has nearly evaporated and then add the veal stock and cook it for several minutes.

5. Return the fish to the pan, cook it with sauces for 2 to 3 minutes. Take out the fish from the pan, add the chopped sage leaves and swirl in the butter to finish the sauce. Now serve it.

Number of servings- 4