Equipment
Ingredients
Cranberry Sauce Base
- 15 ml balsamic vinegar
- 30 ml red wine
- 30 ml fish stock
- 21 g honey
Monkfish
- 910 g monkfish, sliced into 12 medallions
- 60 g all-purpose flour
- 2 g salt
- 1 g black pepper
Sautéing and Sauce
- 60 ml olive oil
- 100 g onion, finely chopped
- 240 g cranberries
- 1 g dried thyme
- 3 g fresh parsley, minced
Nutrition (per serving)
Method
Whisk the balsamic vinegar, red wine, fish stock, and honey together in a small bowl and set aside.
Preheat the oven to 93°C (200°F).
Remove any gray membrane from the monkfish medallions. Mix the flour with salt and pepper, then coat one side of each medallion in the seasoned flour.
Heat 30ml (2 tbsp) of olive oil in a skillet over medium-high heat. Place the fish in the pan, floured side down, and sear until lightly browned.
Move the medallions to a baking sheet, seared side up, and place them in the oven to stay warm.
Add the remaining 30ml (2 tbsp) of olive oil to the same skillet and sauté the onions over medium-low heat until soft and golden.
Add the cranberries to the skillet and cook for 5 minutes, stirring occasionally, until the skins start to crack.
Pour in the reserved vinegar mixture and add the thyme. Simmer over low heat for 5 minutes until the sauce thickens and the cranberries soften.
Plate the warm monkfish and spoon the cranberry sauce over the top. Garnish with minced parsley and serve.
Chef's Notes
- Monkfish has a firm texture similar to lobster; do not overcook or it will become dry.
- Ensure the skillet is very hot before adding the fish to get a proper sear without overcooking the center.
Storage
Refrigerator: 2 days — Store fish and sauce in an airtight container.
Reheating: Warm gently in a skillet over low heat with a splash of water or stock to loosen the sauce.
