- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 limes, juice only (about 3 tbsp)
- 4 tbsp Tennessee or bourbon whiskey
- 75 g light soft brown sugar
- 25 g butter
- 2 tsp sunflower or corn oil
- 350 g skinned monkfish fillet, cut into 3cm chunks
- 1 plump red chilli, finely sliced (seeds in or out to taste)
- 2 garlic cloves, very finely sliced
- 4 spring onions, finely sliced, including lots of green
Tips and Suggestions
Add a few roughly broken pecan nuts to the pan just before adding the bourbon glaze if you like
1. Put the lime juice, bourbon or whiskey and sugar in a small saucepan and stir together over a low heat until the sugar dissolves.
2. Increase the heat, bring to the boil and cook for 2 minutes, stirring constantly until thickened and syrupy. (Remember that the syrup will thicken further as it cools, so don't take it too far). Take off the heat and set aside while the fish is cooked.
3. Melt the butter with the oil in a medium non-stick frying pan. Season the monkfish on all sides with salt and pepper and add to the pan. Cook over a medium-high heat for 5 minutes, turning occasionally until pale golden brown.
4. Stir the chilli, garlic and spring onions into the pan and cook in the buttery juices for about 30 seconds, stirring.
5. Add the bourbon or whiskey glaze and warm through in the pan, stirring and spooning over the fish as it heats. Cook for just 1 minute more. Serve hot.
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