Delight your customers with a beautiful grilled monkfish dish, elegantly paired with a rich red wine sauce. This dish combines the delicate, succulent flavour of monkfish with the robust depth of a carefully crafted wine reduction, creating a harmonious and sophisticated taste experience. Ideal for fine dining establishments, this recipe showcases premium ingredients, including Filippo Berio's olive oil.
Grilled monkfish with red wine sauce
Ingredients4 monkfish fillets, each 150g 1 lemon Salt Filippo Berio mild and light olive oil, for coating 90g sugar 90ml water 90ml Filippo Berio red wine vinegar 150ml port 600ml red wine |
MethodBegin by making the red wine sauce. In a small saucepan combine the water and sugar over a medium heat until it reaches a light caramel. Add the Filippo Berio red wine vinegar and reduce by two thirds, then add the port and red wine and reduce to a syrup. Add the Filippo Berio Balsamic vinegar and whisk in the Filippo Berio Extra Virgin olive oil. Season to taste and pass through a fine sieve. When ready to cook the monkfish, season the fish with a little salt and brush all over with a little Filippo Berio mild and light olive oil. Cook on a hot griddle pan or on the grill of a barbecue for 4-5 minutes, until cooked through and slightly scorched. Squeeze over some fresh lemon juice. Place the monkfish fillets on plates and drizzle over the red wine sauce. Serve with some chargrilled vegetables, such as courgettes and asparagus, or fresh salad leaves if preferred. |
Recipe courtesy of Filippo Berio
