Monkfish Tails with Caper Butter Sauce

Whole Monkfish tails at a little over £2 each in the discount fridge meant a bit of a treat last night. Probably a little over budget, but yesterdays meal was essentially all leftovers.

Monkfish wrapped in Smoked Streaky Bacon.

Ingredients:-

Smoked Streaky Bacon
Olive Oil
Fresh ground Black Pepper
Monkfish Tail

Method:-

(1) Lightly oil the Fish and grind Pepper over the top.
(2) Wrap the Bacon around the fish to make an enclosed package.
(4) Grill on high for 7 minutes on either side.

Caper Butter Sauce.

Ingredients:-
Ingredients:-
2 Shallots, finely chopped
2 Cloves of Garlic, minced
2 Tsp of Capers, slightly crushed
Zest and Juice of a Lemon
1 Tsp Dried Parsley / Savoury
1 Tsp Wholegrain Mustard
Butter
Salt & Pepper

Method:-

(1) Gently fry the Shallots in Butter until translucent.
(2) Add the Garlic and fry gently for a couple more minutes.
(3) Reserve a little Butter and add the remaining ingredients except the Parsley / Savoury.
(4) Simmer over a low heat for a couple of minutes.
(5) Stir in the remaining Butter and Parsley / Savoury and drizzle over the wrapped Monkfish.

We served ours with Buttered New Potatoes, Mange out, Baby Sweetcorn, Broccoli and griddled Vine Cherry Tomatoes. Server on a bed of wilted Spinnach.