Pan-seared monkfish and glazed radishes

IMG_1231Monkfish is sometimes known – by an extremely non-technical term – as a “fishy” fish, but I often think of it more as a steak-like cut of fish.

The perfect compliment to monkfish is thus a light, vinegary sauce.

Pair it with some beautiful glazed radishes and radish greens and you’ll be all set for a lovely dinner tonight.

{p.s.a.} Later this week,  I’ll be launching the new and improved version of s&h! Fingers crossed that it will all go smoothly. So don’t be startled if the site suddenly looks different – I am looking forward to your feedback and thank you all again for following along!

ps. If you are a WordPress user and would like to continue to receive updates by e-mail (rather than just reading them in your Blog Roll), I am afraid you will have to resubscribe again using the form on the new site.

Pan-seared monkfish and glazed radishes

You’ll need:

  • 2 monkfish filets
  • 1 large bunch radishes (about 12, keep the greens!)
  • 3 T balsamic glaze
  • 2 T red wine vinegar
  • 1 T brown sugar
  • salt, pepper
  • herbs de provence
  • olive oil

1.  Season the fish filets well with salt, pepper, and herbs de provence.

Heat a large pan with a tiny bit of olive oil, leaving it mostly dry. Add fish filets to the pan and leave them to cook for about 5-6 minutes on each side.

2. In the meantime, wash and trim the radishes and radish greens. Cut the larger radishes in half.

In a separate pan, sauté the radishes and greens with a bit of oil and a pinch of salt, tossing often.

3. Sprinkle radishes with sugar, top with balsamic glaze and toss again.

4. Deglaze pan with the red wine.
Top fish with the balsamic reduction and serve alongside the radishes.

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  1. Looks – and I am sure tastes – very frenchie!

  2. Cannot wait for new layout! :-)

  3. Your new layout is simply gorgeous my friend, it looks fantastic :D
    Can I ask what plugin you used for this comment box?

    Choc Chip Uru

    • saffronandhoney saffronandhoney says:

      I think it’s just a customized jetpack, Uru! But I could check for you :)

      and thank you for your support, always!

  4. Love the design update and new blog! There must be something in the air, as mine is about to go through a similar process. The radishes are perfection with that light and delicate Monkfish. Big congrats again on the new design!

  5. I’ve never cooked radishes to any extent, so I was curiuos about them. Sadly, they’re not in the recipe list. Thought you’d want to know. A beautiful looking meal!

  6. These roasted radishes and their greens come out of the oven wilted, gorgeous and delicious. Granted, roasting radishes loses their crunchy texture and peppery bite, but they’re still fabulous along side their savory roasted greens and round flavors of balsamic vinegar. What you have after a few quick minutes of roasted love is a satisfying bowl of roasted veggies that taste almost like roasted turnips.

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