Monkfish with Citrus

Monkfish with citrus is an elegant dish that pairs the delicate flavor of the fish with the freshness of the citrus fruits. Here is an Italian version of this dish that could be served as a main course in a refined dinner.

Ingredients

• 4 monkfish fillets (about 200 g each)
• 2 untreated oranges
• 1 untreated lemon
• 1 untreated pink grapefruit
• 2 tablespoons extra virgin olive oil
• Salt to taste
• Black pepper to taste
• A few fresh mint leaves for garnish (optional)

Preparation

1. Wash the citrus fruits well with warm water to remove any residue from treatments on the peel, then dry them. Grate a little zest from one orange and the lemon, being careful not to grate the white part which is bitter, and set the zests aside.

2. Squeeze the juice from the citrus fruits, straining it to remove seeds and pulp residue.

3. In a large skillet, heat the extra virgin olive oil and sear the monkfish fillets on both sides until golden. Season with salt and pepper.

4. Remove the fish and keep it warm. In the same skillet, pour in the citrus juices and the previously grated zests. Let it reduce over medium-low heat until you obtain a slightly thickened sauce.

5. Return the monkfish fillets to the skillet with the citrus sauce and cook for another minute or two to let them absorb the flavors well.

6. Plate the fish fillets and pour the remaining sauce from the skillet over the fish.

7. Garnish with fresh mint leaves as a final touch and serve hot.

Interesting Facts

Monkfish, also known as “anglerfish tail,” is prized for its firm, white meat that holds up well to various cooking methods. This fish is excellent for simple yet elegant preparations like this one, where the flavors of the citrus fruits can truly shine without overpowering the delicate taste of the fish.