Easy<\/p>\n
+\/- 250<\/p>\n
4 people<\/p>\n
15 minutes<\/p>\n
15 minutes<\/p>\n
2 hours 30 minutes<\/p>\n
Dive into a delightful dish where the tanginess of citrus perfectly balances the flavor of fish with this exquisite recipe for monkfish medallions with citrus fruits. This elegant dish beautifully combines the briny tastes of the fish with the sharpness of orange, grapefruit, and lemon. The marinade adds a subtle freshness to the tender monkfish, enhanced by finely chopped shallots.<\/p>\n
For 4 servings:<\/p>\n
– Monkfish medallions: 800g
\n– Oranges: 2
\n– Grapefruit: 1
\n– Shallot: 1
\n– Untreated lemons: 2
\n– Olive oil: 2 tbsp
\n– Salt
\n– Pepper
\n– Chopped parsley: 1 tbsp<\/p>\n
1. Start by rinsing the monkfish medallions. Juice one lemon and one orange and set aside. Segment the second orange and the grapefruit by cutting directly into the flesh, and slice the second lemon into quarters (leave the skin on). Finely chop the shallot.<\/p>\n
2. In an airtight container, place the monkfish medallions, the orange and grapefruit segments, lemon quarters, and chopped shallot. Drizzle with the lemon and orange juice. Add a tablespoon of olive oil, season with salt and pepper, and gently mix. Allow to marinate in the refrigerator for 2 hours.<\/p>\n
3. When ready to cook, heat a tablespoon of olive oil in a pan, add the monkfish and citrus fruits along with the marinade juice. Simmer over medium heat for about 15 minutes.<\/p>\n
Serve hot, sprinkled with chopped parsley.<\/p>\n\n\n