Ingredients for Monkfish In Lemon Butter Wine Sauce
- Monkfish Fillets
- 4 tablespoons butter
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- White Pepper
- Salt
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How to Make Monkfish In Lemon Butter Wine Sauce
- Pat the monkfish fillets dry with paper towels and season generously with salt and pepper.
- Melt the butter in a large skillet over medium-high heat. Add the monkfish fillets and sear for 2-3 minutes per side, until golden brown and cooked through. Remove the monkfish from the skillet and set aside.
- Add the shallots to the skillet and cook for 1-2 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
- Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low and stir in the lemon juice, lemon zest, and parsley. Simmer for 2-3 minutes, until the sauce slightly thickens.
- Return the monkfish to the skillet and coat with the sauce. Serve immediately, garnished with extra parsley and a squeeze of lemon juice, if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
0g
Fat
112g
Carbs
0g