Season the monkfish escalopes with a small amount of salt.
Heat a frying pan with a knob of butter and the olive oil.
Cook the fish for one minute on each side until golden.
Place the fish on a plate and cover with cling film to rest.
Simmer red wine, vinegar, sugar, 50ml water, and shallot in a pan until syrupy.
Cook remaining butter, thyme, and garlic in a pan until nut-brown.
Whisk the red wine syrup and browned butter together.
Remove the garlic clove and adjust seasoning to taste.
Spoon the red wine dressing over the monkfish and serve.