Monkfish with Sweet Sauce

Monkfish with Sweet Sauce

6 servings


  • For the Fish:
  • 1 ½ pounds monkfish fillets
  • 2 tbsp. butter
  • 3 tbsp. minced shallots or onions
  • ¼ cup white wine
  • Zest of 1 lime
  • ½ cup heavy cream
  • ¼ cup fresh lime juice
  • 2 tbsp. plain yogurt
  • For the Cranberries:
  • ½ cup sugar
  • ½ cup water
  • 1 cup cranberries


  1. Preheat the oven to 375 degrees F.
  2. To make the fish: Cut the monkfish on the bias into ½ inch slices. Butter a high-sided oven-proof sauté pan. Place the monkfish in the pan. Sprinkle with the shallots or onions and white wine. Bake the fish for 5 to 7 minutes.
  3. Meanwhile, add water to a small saucepan and bring to boil over high heat. Blanch the lime zest for 1 to 2 minutes. Strain and reserve.
  4. To Make the Cranberries: In another small saucepan, combine the sugar and water. Bring to a boil over high heat and cook for 5 to 7 minutes, until syrupy in consistency. Remove from heat and stir in the cranberries; let sit for 5 minutes, or until cranberries are tender.
  5. When the fish is fully cooked, remove the pan from the oven. Transfer the fish to a platter, and cover to keep warm.
  6. Return the pan with cooking liquid to the top of the stove. Over high heat bring the liquid in the pot to a boil and allow the liquid to reduce by a quarter, or until it is syrupy in consistency, 5 to 7 minutes. Stir the cream into the cooking liquid and allow the sauce to reduce until it coats the back of a spoon. Remove the sauce from heat and stir in the lime juice and yogurt. Adjust seasoning with salt and pepper.
  7. To Serve; Spoon the sauce over the fish and garnish with the blanched lime zest and candied cranberries.