Discover this delicious recipe for monkfish with caramelized pineapple sauce, as easy as it is quick to make.
Ingredients for 4 persons
- 800 g of monkfish, trimmed
- 4 cloves of garlic
- 5 cl of soy sauce
- 1 tsp. agave syrup
- 3 tbsp. tablespoon nuoc-mam sauce
- 1 can of pineapple
- 15 g semi-salted butter
- Freshly ground pepper
Monkfish with caramelized sauce
Cut the monkfish into pieces.
Peel and chop the garlic.
In a small frying pan,
- Pour in the soy sauce, agave syrup, garlic, pepper and nuoc-mam.
- Heat for about 2 minutes, until the sauce becomes syrupy.
Drain the pineapple slices, keeping the juice. Cut them into pieces.
In another pan, melt the butter then sear the pieces of monkfish. Add the pineapple pieces, mix again.
Add the sauce, mix well. Pour a little pineapple juice if desired and cook over low heat for 30 minutes.
Arrange in plates or small bowls.
Serve with Thai rice.
Find out more about monkfish
A very unsightly looking fish, burbot have long frightened fishermen who threw them into the water when caught in their nets to ward off bad luck. Nowadays, monkfish are still given unflattering nicknames such as "toad" or "sea devil".
High-quality food, monkfish is appreciated both for its delicious flavor and for its benefits on the body. Containing Omega 3 (polyunsaturated fatty acids), it is also rich in vitamins (especially from group B) and in minerals (phosphorus, iron, iodine, magnesium…).
Another reason to put it on the menu: it is extremely low in fat, with less than 1% fat.
Recipe: A. Beauvais, Photo: F. Hamel