Orange Glazed Monkfish Filet
Directly from Liguria, where the world’s best basil pesto is done, here we present a fresh summery recipe for one of our favorite fish, the wild caught monkfish filet!
Orange Glazed Monkfish Filet
Directly from Liguria, where the world’s best basil pesto is done, here we present a fresh summery recipe for one of our favorite fish, the wild caught monkfish filet!
Step 1
Heat a drizzle of olive oil in a non-stick pan while resting the monkfish filet in flour. When the pan is warm, put the filet in the middle of the pan with high heat.
Step 2
Adjust the filet with salt, pepper and brandy or Grand Marnier. Move the pan back and forth, staying really alert and careful for the flame of the evaporating alcohol. Reduce the heat to low and flip the filet upside down.
Step 3
Adjust the filet with salt, pepper and brandy or Grand Marnier. Move the pan back and forth, staying really alert and careful for the flame of the evaporating alcohol. Reduce the heat to low and flip the filet upside down.
ENJOY!
Ingredients:
(for 4 people)
4 monkfish filet (6-8 oz each)
EVOO, salt and pepper to taste
1 orange, freshly squeezed
2 tbsp brandy
1 tbsp honey
Basil pesto
Suggested products for this recipe
By Anfosso
Pesto with genovese basil PDO in Extra Virgin Olive Oil Anfosso is the main condiment of traditional gastronomy. It is prepared with PDO Genovese basil and worked according to the original recipe for pesto sauce. Ideal as a sauce for Trofie pasta,croxetti pasta, lasagna, gnocchi or any type of pasta, crostini for appetizer, and zucchini.
EVOO Tre Casi - Sicilian Superior EVOO 500 ml