Seared Monkfish with Balsamic and Sun-dried Tomatoes - A delicious and flavorful seafood dish.

This Seared Monkfish with Balsamic and Sun-dried Tomatoes recipe is a delectable seafood dish that combines the succulent flavors of monkfish with the tanginess of balsamic vinegar and the sweetness of sun-dried tomatoes. The fish is pan-seared to perfection, creating a crispy exterior and a tender, flaky interior. Serve this dish with a side of roasted vegetables or a fresh salad for a complete and satisfying meal.

Ingredients

• 1 pound monkfish fillets
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 2 tablespoons fresh parsley, chopped

Directions

1. Season the monkfish fillets with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the monkfish fillets to the skillet and sear for 4-5 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside.
4. In the same skillet, add the minced garlic and cook for 1-2 minutes, until fragrant.
5. Add the chopped sun-dried tomatoes to the skillet and cook for 3-4 minutes, until softened.
6. Pour in the balsamic vinegar and chicken broth, and bring to a simmer. Cook for 2-3 minutes, until the sauce has thickened slightly.
7. Return the monkfish fillets to the skillet and spoon the sauce over them. Cook for an additional 2-3 minutes, until the fish is heated through.
8. Sprinkle the chopped parsley over the top of the dish.
9. Serve the seared monkfish with balsamic and sun-dried tomatoes hot and enjoy!

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