Monkfish with Citrus Fruits

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

Ingredients

• 4 monkfish fillets (about 200 g each)
• 2 untreated oranges
• 1 untreated lemon
• 1 untreated pink grapefruit
• 2 tablespoons of 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 hot water to remove any treatment residues from the peel, then dry them. Grate some zest from an orange and the lemon, being careful not to grate the white part which is bitter, and set aside the zest.

2. Squeeze the juice of the citrus fruits, straining it to remove seeds and pulp residues.

3. In a large frying pan, heat the extra virgin olive oil and brown the monkfish fillets on both sides until they are golden. Season with salt and pepper.

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

5. Put the monkfish fillets back in the pan with the citrus sauce, cook for another minute or two to flavor them well.

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

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

Curiosity

The monkfish, also known as “frogfish” or “sea devil,” is appreciated for its white and firm meat, which 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 can truly shine without overwhelming the delicate taste of the fish.