Pan seared monkfish tails with orange sauce and chorizo chips recipe, monkfish cooked with a light orange sauce and paired with chorizo, monkfish meat is very closed to that of lobster, a refined and delectable dish for dinner parties!
Monkfish pairs beautifully with bacon or as I did here with chorizo. I made a lightly orange flavored sauce with white wine and vegetable broth and we all loved it!
Monkfish is a very delicately flavored kind of fish with a flesh of firm texture, that may recall that of lobster’s, although, of course, it is cheaper.
Monkfish makes for refined meals for your guests and there are numerous sauces, even ones that you would make with veal, that could compliment monkfish.
8 small monkfish tails or 4 bigger tails
2 tbsp. fresh orange juice
1/2 cup (120 ml) vegetable broth
1/4 cup (50 ml) white wine
1 tsp corn starch
3 tbsp. butter, separated
Salt and pepper to taste
Butter and vegetable oil to cook the fish
In a small saucepan, add the orange juice, broth and white wine, bring to boil and reduce to half, season with salt and pepper to taste
Into a small bowl, make a slurry with 1 tsp cornstarch and 3 tbsp. sauce, pour into the sauce and stir
Add the butter tablespoon by tablespoon, whisking it thoroughly in between each addition, taste and adjust seasoning if needed, I like this sauce well peppered, set aside
Add about 1/4 cup flour into a shallow dish, add salt and pepper and stir with a fork, coat lightly each monkfish tail in the flour mixture and shake away the excess flour
Into a frying pan, heat 1 tbsp. butter and 1 tbsp. vegetable oil on medium/high, let the butter bubble until it stops, add the monkfish tails and sear them until lightly browned on both sides, about 3 minutes per side depending on thickness of fish tails
Briefly re-heat the sauce and pour on the fish
Serve two small tails or one big per person with the side of your choice
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