Monkfish with Grapefruit recipe


1 lb of monkfish fillets, cut into small pieces.
Olive oil.

1 tablespoon of fresh parsley, finely chopped.
2 tablespoons of extra virgin olive oil.
2 oz of butter.
2 tablespoons of capers.
2 grapefruit.


Segment the grapefruit by peeling away the skin and white pith with a sharp knife. Remove each segment and discard the rest.

Fry the monkfish in a small amount of olive oil until just cooked.

Make sauce by gently heating the butter and olive oil in a saucepan over a low heat; once warm, add the grapefruit, capers and parsley.

Pour over the fish.

Notes about this recipe:

If monkfish is not available, tuna can be used as a suitable alternative fish.

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