Monkfish in fresh tomato sauce

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

Ingredients

• 600g of monkfish tail, cut into medallions
• 500g of ripe fresh tomatoes, peeled and chopped, or tomato puree
• 2 cloves of garlic
• Chopped fresh 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 frying pan and sauté the whole garlic cloves without browning them too much.
2. Add the monkfish medallions into the pan and quickly brown each side. Deglaze with white wine and let the alcohol evaporate.
3. Remove the garlic cloves and add the chopped tomatoes or tomato puree. Season with salt and pepper to taste.
4. Cover the pan and cook over medium heat for about 20 minutes, or until the sauce reduces slightly and the fish becomes soft and perfectly cooked.
5. At the end of cooking, sprinkle with chopped fresh parsley and mix gently.

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

Curiosity

Monkfish, also known as “anglerfish,” is highly valued for its lean, boneless meat, which makes it ideal for various types of recipes, from the simplest to the most elaborate. Moreover, due to its texture, it is often used as a substitute for spiny lobster in Mediterranean cuisine dishes.