Seared Monkfish with Balsamic and Sun-Dried Tomatoes

Name: Seared Monkfish with Balsamic and Sun-Dried Tomatoes
Total time: 20
Yield: 4
Ingredients: ⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped; 3 tablespoons olive oil, divided; 2 tablespoons balsamic vinegar; 1 tablespoon sun-dried tomato oil; 2 cloves garlic, minced; ½ teaspoon white sugar; 2 (12 ounce) monkfish tail fillets; 1 pinch salt and ground black pepper to taste; 1 tablespoon butter; 2 tablespoons minced fresh parsley

Recipe by France C from allrecipes.com

Dinner 20 Mins.

Ingredients

4 servings

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⅓ cup sun-dried tomatoes with Italian herbs, drained and chopped
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3 tablespoons olive oil, divided
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2 tablespoons balsamic vinegar
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1 tablespoon sun-dried tomato oil
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2 cloves garlic, minced

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½ teaspoon white sugar
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2 (12 ounce) monkfish tail fillets
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1 pinch salt and ground black pepper to taste
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1 tablespoon butter
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2 tablespoons minced fresh parsley

Instructions

Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, tomato oil, garlic, and sugar in a small bowl. Toss to coat and set aside.
Use a sharp knife to cut the purple translucent membrane away from each fillet. Cut each fillet crosswise into 3 to 4 pieces. Season with salt and pepper.
Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Sear monkfish until golden brown, about 3 minutes. Flip and continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, remove fish to a plate, and cover with aluminum foil to keep warm.
Pour sun-dried tomato mixture into the skillet and quickly stir around the pan until just warmed, about 20 seconds. Spoon topping over fish and garnish with parsley.