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Braised Monkfish

Braised Monkfish with Navy Beans, Pearl Onions and Red Wine Sauce.

Ingredients

Olive Oil – 2 Tbsp

Butter – 1/4 Cup

Salt & Freshly Ground Pepper

Monkfish Tails Trimmed

Pearl Onions – 14oz

Crushed Garlic – 4 Cloves

Thyme – 4 Large Sprigs

Dark Red Wine – 1 Bottle

Quart Chicken Stock – 1

Navy Beans Soaked Overnight – 1/2 Lb.

 

Method

  1. Preheat the oven to 350°F
  2. Heat a large casserole dish over medium heat and add the olive oil and butter.
  3. Season the monkfish, add to the dish and cook for about 1 minute on all sides to seal.
  4. Remove the fish with a slotted spoon and keep warm.
  5. Add the pearl onions, garlic and thyme and brown for a few minutes. Pour in the red wine and chicken stock. Drain the navy beans and add to the casserole.
  6. Cover and cook in the preheated oven for about 1 hour or until the beans are tender.
  7. Add the monkfish, cover and return to the oven for a further 10 minutes. Season to taste and serve immediately.
  8. The recipe serves 4 people.

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