All citrus blend very well with fish, whether it's lemon, orange or grapefruit.
Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes
875 g Monkfish tail
flour 2 tablespoons tablespoons olive oil finely grated zest
and juice of 1 lemon finely grated zest
and juice of 1 orange
15 cl dry white wine
2 tablespoons chopped parsley salt pepper
Garnish with orange zest parsley sprigs and orange slices lemon
Ask your fishmonger to make new threads. Itemize then tail big medallion; coat them lightly with flour salt pepper.
Heat olive oil in a skillet. Ask them the medallions of monkfish, let them brown on all sides, then remove them.
Add to skillet citrus zest and juice, pour the wine and boil rapidly to evaporate the alcohol. Reduce heat. Put the monkfish and let them simmer gently until cooked (3-4 minutes). Stir in parsley, salt and pepper. Place the monkfish on warm plates. Boil the sauce to reduce slightly, sprinkle with fish. Serve immediately garnishing with orange zest, parsley sprigs and lemon wedges.
This lemon sauce that goes well with the monkfish is also excellent with the sole.
