Pepper Crusted Monkfish With Mustard Dill Sauce

Pan-seared pepper-crusted monkfish medallions served with a creamy mustard and dill sauce, perfect with bubble and squeak.

Seafood Main Course High Protein Monkfish

Estimated Nutrition

Calories

353.1

kcal / serving

1412.4 kcal total

Carbs

3.9g

per serving

15.6 g total

Fat

26.1g

per serving

104.2 g total

Protein

25.7g

per serving

102.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Coarse Grain Mustard

Dairy

110

Double Cream

Liquids

White Wine

NutsSeeds

tbsp

Black Pepper

Cracked

Sea Salt

To taste

Black Pepper

Freshly ground, to taste

clove

Garlic

Chopped

tbsp

Dill

Fresh chopped

OilsFats

Olive Oil

For frying

Olive Oil

For the sauce

Seafood

500

Monkfish Tail

Filleted and skinned

Vegetables

piece

Shallot

Chopped

Method

Trim the monkfish and cut into medallions 2.5cm thick.

Season fish with salt, press into cracked pepper, and refrigerate.

Sauté shallots and garlic in oil for 3 minutes.

Add wine and simmer until the liquid has evaporated.

Stir in cream, bring to a boil, then add mustard, dill, and seasoning.

Reduce sauce heat to keep warm while preparing the fish.

Heat oil in a clean pan and cook medallions for 2 minutes per side.

Drain fish on paper and serve on warm plates with sauce.