Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée
This sweet, mild yet meaty fish, also known as the "poor man's lobster" was served with an elevated parsley beurre blanc sauce giving the fish a luscious and delicious bite every time! This is such a light and healthy meal, especially with the vibrant purple cauliflower purée with goat cheese and steamed asparagus. A quick and perfect weeknight dinner although fancy enough for a special romantic dinner for two! The monkfish and parsley beurre blanc sauce was grilled on the Big Green Egg over red hot Jealous Devil Charcoal.
- 1 monkfish fillet
- 1 tbsp olive oil
- 5 tbsp unsalted butter
- ½ cup white wine
- 1 tbsp apple cider vinegar
- 2 tsp chopped fresh parsley
- 2 tbsp shallots, chopped finely
- Salt & Pepper to taste
- Parsley for garnish
Prepare Beurre Blanc Sauce
- Cube butter, and keep chilled
- Combine shallots, apple cider vinegar and wine in sauce pot, and simmer to reduce.
- Add cubed butter a little at a time, and stir until thoroughly combined and just melted. Remove from heat and save until serving time.
- Start grill. Add plancha to grill to allow time to heat up.
- Brush monkfish with olive oil on both sides. Salt & Pepper on both sides
- Add monkfish to the grill, and grill 6-8 minutes on each side
- Serve immediately with parsley beurre blanc sauce. I also served with steamed asparagus and purple cauliflower purée with goat cheese.