FishPescatarianRed Wine

Grilled Monkfish with Red Wine Sauce

This recipe was created in collaboration with Great British Chefs. Check out their website by clicking the logo below.

Prep Time: 0 mins
Cooking Time: 30 mins
4 people

Used in this recipe

Ingredients

4 monkfish fillets, each 150g
1 lemon
Salt
Filippo Berio Olive Oil, for coating
90g sugar
90ml water
90ml Filippo Berio Red Wine Vinegar
150ml port
600ml red wine
30ml Filippo Berio Balsamic Vinegar
45ml Filippo Berio Extra Virgin Olive Oil

Method

Begin by making the red wine sauce. In a small saucepan combine the water and sugar over a medium heat until it reaches a light caramel.
Add the vinegar and reduce by two thirds, then add the port and red wine and reduce to a syrup.
Add the balsamic vinegar and whisk in the olive oil. Season to taste and pass through a fine sieve.
When ready to cook the monkfish, season the fish with a little salt and brush all over with a little oil.
Cook on a hot griddle pan or on the grill of a barbecue for 4-5 minutes, until cooked through and slightly scorched. Squeeze over some fresh lemon juice.
Place the monkfish fillets on plates and drizzle over the red wine sauce. Serve with some chargrilled vegetables, such as courgettes and asparagus, or fresh salad leaves if preferred.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.