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Pan-Fried Monkfish with Preserved Ginger and Lemon Serves 4

  • Ingredients:

  • 455-680g (1-1lb 8 oz) monkfish fillet, defrosted and skinned
  • 2 15ml spoon (2 tbsp) dried or fresh cranberries
  • 2 15ml spoon (2 tbsp) dry sherry
  • 30g (1oz) butter
  • 1 stalk lemon grass, finely sliced
  • 80g (3oz) stem ginger in syrup, sliced, reserving the syrup
  • salt and freshly milled black pepper
  • 2 15ml spoon (2 tbsp) fresh chopped coriander


  1. Place the monkfish fillets onto a board.  Tie with  butchers’ string to secure.
  2. Soak the cranberries in the sherry for 20 minutes.  Heat the butter in a pan.  Add the lemon grass and monkfish.  Cook for 3-4 minutes on each side until golden brown.
  3. Add the stem ginger and 2 x 15ml spoons (2 tablespoons) stem ginger syrup, cranberry mixture and seasoning.  Cook for a further 5-8 minutes.
  4. Garnish with coriander before serving with roasted root vegetables.
Recipe kindly donated by The Seafish Industry