Monkfish in Fresh Tomato Sauce

Monkfish in fresh tomato sauce is a simple and flavorful seafood dish that highlights the tender and tasty flesh of the fish. Here is a typically Italian recipe to prepare it.

Ingredients

• 600g monkfish tail, cut into medallions
• 500g fresh ripe tomatoes, peeled and chopped or tomato passata
• 2 garlic cloves
• Fresh chopped parsley
• 1 glass of white wine
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by heating a drizzle of extra virgin olive oil in a pan and sauté the whole garlic cloves without letting them brown too much.
2. Add the monkfish medallions to the pan and quickly sear each side. Deglaze with the white wine and let the alcohol evaporate.
3. Remove the garlic cloves and add the chopped tomatoes or tomato passata. Season with salt and pepper to taste.
4. Cover the pan and cook over medium heat for about 20 minutes, or until the sauce has reduced slightly and the fish is tender and perfectly cooked.
5. At the end of cooking, sprinkle with fresh chopped parsley and stir gently.

Serve the monkfish hot with a sprinkle of fresh parsley to add a touch of color and freshness.

Trivia

Monkfish, also known as “toad tail”, is highly appreciated for its lean, boneless meat, which makes it ideal for various types of recipes, from the simplest to the most elaborate. Furthermore, due to its texture, it is often used as a substitute for grouper in Mediterranean cuisine dishes.