Pan-seared Monk Fish

Pan-seared Monkfish over Tagliatelle Pasta

Pan-seared Monk Fish

Yield: 2 portions

  • 2 ea. Monkfish (4 oz. portions)
  • 4 oz. Tagliatelle Pasta
  • 5 ea. Roasted Garlic Cloves
  • 5 ea. Olives
  • 1/4 cup Sun Dried Tomatoes
  • 1/2 cup White Wine
  • 1 cup Chicken Stock
  • 1 tbsp. Olive Oil
  • 1 tbsp. Butter
  • Salt and Pepper, to taste


  1. Fill a pot with water for Pasta and turn to high heat.
  2. Season Monkfish with Salt and Pepper.
  3. Heat a sauté pan on medium-high and add Olive Oil then the Monkfish. Sear the Monkfish till golden on each side.
  4. Add Garlic, Olives, Tomatoes and sauté to extract flavors. Add wine, wait 30 seconds then add Chicken Stock.
  5. Place Pasta in the boiling water. When the Pasta is cooked al-dente (about 9 minutes), add to the Monkfish with Butter.
  6. As the Butter melts it will add body and richness to the sauce. Slide into a bowl and place Monkfish on top.
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