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Monkfish in Orange Sauce

In a bowl, combine flour, Romano cheese and mixed herbs. Rinse Monkfish filets under cold running water; lightly pat dry with paper towels and then dredge in flour mixture. In a large skillet, melt three tablespoons butter over medium-low heat; add fish, crushed garlic and green peppercorns. Cook for about five minutes, turning fish over once. Add half of the sherry; spoon orange marmalade on top. Continue cooking until fish is done, about five minutes (standard cooking time is ten minutes per every inch of thickness). Place Monkfish on a warmed plate. Increase heat to medium; add remaining sherry and orange juice to skillet. De-glaze skillet until sauce is reduced by about 1/3. Stir in remaining tablespoon of butter; spoon sauce over Monkfish. Serve.

Note: Monkfish can be substituted with carp, cod, grouper, haddock, pollock, or red snapper filets.


Related Link:

Global Seafood Cookbook


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