3 tablespoons balsamic glaze
1/4 cup olive oil
4 x 185g Monkfish, boneless, skinless


1. Place Monkfish between 2 sheets of baking paper
2. Gently pound with meat tenderizer
3. Season with salt and pepper
4. Heat the 1/4 cup olive oil in a large cast iron skillet over medium-high heat
5. Place Monkfish in the pan and cook until golden, about 4 minutes 
6. Turn and cook for another 3 to 4 minutes 
7. Remove from the heat and brush both sides with the balsamic glaze

Balsamic glaze is available in most grocery stores in the same section as the other vinegar
If can’t locate it you can make a balsamic glaze by reducing 1 cup of balsamic vinegar to 1/4 cup of dark brown sugar




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