Discover this delicious recipe for monkfish in caramelized pineapple sauce, as easy as it is quick and easy to make.
Ingredients for 4 people
- 800 g monkfish, trimmed
- 4 cloves of garlic
- 5 cl soy sauce
- 1 tbsp. agave syrup
- 3 tbsp. nuoc-mam sauce
- 1 tin of pineapple
- 15 g semi-salted butter
- Pepper from the mill
Monkfish in caramelized sauce
Cut the monkfish into pieces.
Peel and chop the garlic.
In a small frying pan,
- Pour the soy sauce, agave syrup, garlic, pepper and nuoc mam.
- Heat for about 2 minutes until the sauce becomes syrupy.
Drain the pineapple slices, keep the juice. Cut them into pieces.
In another frying pan, melt the butter and sear the monkfish pieces. Add the pineapple pieces and mix again.
Add the sauce, mix well. Pour a little pineapple juice if desired and cook over low heat for 30 minutes.
Arrange on plates or small bowls.
Serve with Thai rice.
Learn more about monkfish
A fish with a very unsightly appearance, monkfish have long frightened fishermen who threw them back into the water when they were caught in their nets to ward off bad luck. Nowadays, monkfish still carry unflattering nicknames such as “toad” or “sea devil”.
As a high quality food, monkfish is appreciated for its delicious flavour as well as for its body benefits . Containing omega 3 (polyunsaturated fatty acids), it is also vitamin-rich (mainly from Group B) and in minerals (phosphorus, iron, iodine, magnesium…).
One more reason to put it on the menu: it is extremely low in fat, with less than 1% fat.
Recipe: A. Beauvais, Photo: F. Hamel