Cooking with wine is great. Sometimes you can even put it in the food! The internet is chock full of great wine and food recipes, and one of our favourites is this lemon butter wine sauce for monkfish recipe from Food.com. The recipe is simple and easy to recreate, with the biggest question being which wine to use. We’ve laid out the recipe below and given you our advice on a good bottle to pick. The good news is that you won’t actually need to use the whole bottle in your recipe (unless you’re into that sort of thing), so you can enjoy a glass or two with the wine itself!
Lemon butter wine sauce for monkfish recipe
Monkfish is an incredibly tasty, if not exactly beautiful-looking, fish. You know the one: Wide, broad head. Mouth full of tiny, sharp teeth. Evil eyes. Many would-be home chefs are turned off by its somewhat nasty appearance, but try this recipe and you’ll never fear the monkfish again!
2 monkfish fillets, about 0.7kg
¾ cup of butter
3 tablespoons of white wine (more on that in a second!)
2 teaspoons of lemon juice
½ teaspoon of parsley
¼ teaspoon of black pepper
¼ teaspoon of salt
Not all white wines are created equal, of course. The one you choose will have a profound impact on how the wine sauce for monkfish tastes, so avoid the temptation to use that leftover half-bottle that’s been in the fridge for two weeks. If you wouldn’t drink it, don’t cook with it!
Picking the right wine for the sauce
You’re going to want a dry wine, and one that is not so heavy or full-bodied as to overpower the sauce itself. The wine is one component of the sauce, alongside butter and lemon, so you’ll want something with nice fruit character and without much, if any, oak. Any light-bodied, unoaked, young white wine will do. Take your pick of most Sauvignon Blanc, Pinot Grigio and Albariño wines. We’ve got something else in mind though, and we recommend a Rueda Verdejo!
- Ermita Veracruz Verdejo is a high-quality Verdejo-based wine from Spain’s Rueda region. The Verdejo grape is famous for its intense aromatic character, and we find that this really adds a new dimension to the lemon butter sauce for monkfish. The nose is deep and has a wide range of aromas including exotic fruits, floral notes and even citrus character to complement the lemon in the dish. Plus, it’s delicious – use three tablespoons for the sauce and enjoy the rest of it with your meal!
How to cook the wine sauce for monkfish
Got your ingredients ready? Great. Time to get cooking!
Cover a broiling pan with foil and set to a low heat setting.
Lay the monkfish fillets in the pan and season with the salt and black pepper.
Slice up the butter into thin sticks and place on top of the monkfish fillets.
Sprinkle the wine and lemon juice over the fish.
Sprinkle the fish with parsley.
Place in the broiler for around 15-30 minutes, you’ll know it’s done when the fish starts to flake.
Serve with the rest of the wine and enjoy!
Do you cook with wine often? Tell us your favourite recipes in the comments below!