monkfish salsa verde

Monkfish Salsa Verde

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: serves 4 1x


for the salsa verde

  • 2 garlic cloves (peeled)
  • 50g / 2oz parsley
  • 75g / 3oz basil
  • 75g / 3oz chives
  • 1 tablespoon dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 1/2 tablespoons capers
  • 250 ml / 1 cup of extra virgin olive oil

for the monkfish

  • 600g / 1lb 5oz monkfish tail (skinned and membrane removed)
  • 2 tablespoons of olive oil (for frying the monkfish)


  1. To make your salsa verde put all the ingredients in a food processor and blitz for 30 seconds till everything is chopped up finely.
  2. Slowly add the olive oil in a steady trickle while the motor still running till your salsa verde forms a thick green paste.
  3. Cut your monkfish tail into large 1 inch chunks allowing about 3 per person and season with a little salt.
  4. Heat the olive oil in a large pan till nearly smoking. Gently add the monkfish chunks to the pan and sear for about 2 minutes until caramelized and golden brown. Turn the monkfish over and cook on the other side for a further 2 minutes.
  5. Remove the monkfish from the pan and drain well on kitchen paper.
  6. Divide the monkfish between four plates, spoon over a generous helping of the salsa verde, and serve with some crusty bread or pasta.