Grilled monkfish with red wine sauce
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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.
First published in 2015
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Ingredients
Metric
Imperial
Monkfish
- 4 monkfish fillets, each weighing 150g
- 1 lemon, juiced
- oil, for coating
For the sauce
- 90g of sugar
- 90g of water
- 90g of red wine vinegar
- 150ml of port
- 600ml of red wine
- 30g of balsamic vinegar
- 45ml of extra virgin olive oil
- chargrilled vegetables, to serve
SAVE RECIPE
Method
1
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
3
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
4
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
5
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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